Ingredients
2 tbsp (30 ml) olive oil
1 onion, diced
1 tbsp (15 ml) grated fresh ginger
1⁄4 cup (60 ml) Thai Kitchen red curry paste or other
2 cans (12 x 400 ml) coconut milk
2-3 cups (250-750 ml) sodium-reduced chicken (or vegetable) broth
2-3 tbsp (30-45 ml) peanut butter
1 can (540 ml)
Del Monte chickpea
, rinsed and drained
2 cups (500 ml) of baby spinach
8 ounces (240 g) of Pad Thai style rice noodles
1⁄4 cup (60 ml) Thai Basil or fresh basil chopped
Lime juice
Crushed roasted peanuts
Preparation
- In a large saucepan over medium heat, cook olive oil with diced onion, ginger and red curry paste. Cook for about 2 minutes.
- Stir in coconut milk, broth, peanut butter and chickpeas, mix well and simmer over medium heat for 5 to 8 minutes.
- Stir in spinach and basil.
- Meanwhile, cook noodles according to package directions.
- Divide noodles* among bowls and ladle soup
*In order to help the distribution of the noodles we advise you to cut them slightly. - Squeeze the equivalent of a lime wedge into each bowl and garnish with crushed peanuts.
Basmati rice with honey and curry chickpeas
Chickpea stew with Indian butter sauce
Moroccan-style chicken and vegetable sheet pan
Chickpea chowder with shrimp and chorizo
3 beans salad
Recipe of
Hannah
Peach and chickpea couscous salad
Thai curry, lime and cilantro hummus
Tandoori mix appetizer
Chickpea and vegetable stir-fry with General Tao honey sauce
Chickpea salad sandwich
Honey mustard chickpea croquettes
Peanut chickpea sauce
Barley and chickpea bowl with apples and maple
Soft protein bars with chickpeas and apples
Coconut lemon pie