I’ve been hardcore crushing on this spice blend for these Golden Thai Chickpeas. There is something about cumin, coriander, and turmeric that makes my heart beat just a little bit faster. This plant-based meal can be on your table in less than a half hour so lets get after it.
This is the second time I’ve made these Golden Thai Chickpeas this week. First, because its divine, second, because its easy, and lastly because it’s freezing cold here in Indiana and I shoveled 14 inches of snow off of our deck Friday evening and wanted something warming and comforting to send me into the weekend. A big shocker right? Brianna wants something cozy again, surprise surprise.
As much as I LOVE to cook, I need a good amount of easy recipes in my arsenal. This one checks all the boxes. 10-ingredients not counting the optional garnishes (to me they are not optional), but not everyone could eat an entire bunch of cilantro like me. I also like easily sourced ingredients, a reasonable amount of cooking time, and something that will taste just as good for leftovers the next day or for lunches during the week. THIS IS THAT RECIPE.
Did I mention it’s super healthy for you? It’s packed with plant-based protein from the chickpeas, anti-inflammatory properties from the turmeric and ginger, and heavy metal detoxification from the cilantro/coriander spice to name a few. I could keep going on and on, but let’s get to the recipe, shall we?
Above are your main fresh ingredients, outside of the garnishes which are optional, but not optional. You know when your boss or coach tells you to be at an event thats optional, when really it’s not? Yeah, that’s how I feel about the toppings in the recipe.
Anyway, to start get your grain of choice into a pot and cook according to the package instructions. I chose to use fancy long-grain wild rice. Yes, fancy is actually in the name of the rice. If you choose to use something more quick cooking, a quinoa or brown rice would work well here too.
While your grain is doing its thing, heat a medium pan with sides and a lid to medium high heat. I have olive oil listed in the recipe for those of you who want to use it for your dish. If you’re trying to cut back on oils, like me, a dry sauté works wonderfully here as well. So, if using oil, once the pan is warm, add it followed by the onions. If not using oil, once the pan is warm, add the onion and dry sauté, stirring frequently to prevent sticking. In both scenarios, once the onion is more translucent, add the ginger and garlic and cook for about 1 minute or just until fragrant.
If not using oil, add a couple tablespoons of water to the pan to loosen the bits that started to stick. If using oil, skip this step.
Next, add the spices and stir to coat and cook for 30 seconds, followed by the coconut milk and chickpeas. At this point, all that is left to do is add salt and pepper to taste along with the spinach. Give the pot a big stir, add the 2 cups of spinach, stir again and cover to let it steam for about 3-4 minutes. Once the spinach is wilted down, taste for seasoning.
It’s up to you if you want to add the garnishes or not, but remember I strongly encourage them. It is also your choice if you want to add them to the big pot of Golden Thai Chickpeas or if you prefer to add them individually to your bowls. If you do not plan on eating the entire pan, I suggest adding the fresh toppings individually as they do not taste the same once cooked, refrigerated and then heated again.
To serve, take your cooked grain of choice and add it to the bottom of a bowl. Top with the chickpea mixture, followed by the chopped cilantro and scallions, and squeeze of lime juice. If you prefer, additional salt can be added here as well.
I really can’t emphasize enough how delicious and easy this recipe is.
If you make this, please comment and rate the recipe below. Also, please tag me on social media @plantiful_grub on Facebook and Instagram so I can see your creations and feel free to share it with friends!