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Cans of coconut milk and chickpeas on a pantry shelf, essential ingredients for making quick curried chickpeas
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Ingredients

Units Scale

 

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped cilantro, to taste, or substitute dried cilantro
  • 1 tablespoon fish sauce (optional)
  • 1 onion, thinly sliced
  • 1 tablespoon olive oil
  • 2 teaspoons ground turmeric
  • 1 can (13.5 oz) unsweetened coconut milk
  • 1 cup canned crushed tomatoes or 3-4 fresh plum tomatoes, chopped
  • Kosher salt, to taste
  • 2 teaspoons brown sugar

Instructions

  • Start with the olive oil: In a large sauté pan or pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion with a pinch of salt and cook, stirring occasionally, for about 5 minutes or until the onions are soft and golden brown.
  • Add the spices: Stir in the curry powder, turmeric, and Thai red curry paste. Cook for about 1 minute, allowing the spices to become fragrant and coat the onions thoroughly.
  • Incorporate the tomatoes: Add the crushed tomatoes (or chopped fresh tomatoes, if you have them). Stir to mix everything well, and cook until the tomatoes start to break down—about 1-2 minutes for canned tomatoes and 3-4 minutes for fresh tomatoes.
  • Add the coconut milk and seasonings: Pour in the coconut milk and an additional can of water. Stir in the fish sauce (if using) and brown sugar, then mix everything together. Bring the mixture to a gentle simmer, stirring occasionally.
  • Simmer with the chickpeas: Add the drained chickpeas to the pan. Allow the curry to simmer uncovered for 20-25 minutes, stirring occasionally. This will help the sauce thicken and the flavors meld together. If the sauce gets too thick, add a bit more water as needed.
  • Finish with cilantro: Turn off the heat and stir in the chopped cilantro. Taste, and adjust salt as needed.
  • Serve: Spoon the curried chickpeas over cooked rice or enjoy on their own for a hearty, one-pot meal.

Equipment

Notes

Want more recipes that you can make with non-perishable, shelf stable ingredients from your emergency food kit? Click here

If you have an electric stove, consider purchasing a camping stove or a butane stove to prepare meals like this during power outages. These portable stoves are affordable, easy to use, and invaluable for cooking non-perishable food for hurricane season or any emergency situation where power may be unavailable.

In emergency situations where washing dishes isn’t practical, stock up on paper plates, paper bowls, and plastic silverware. These disposable options make clean-up quick and easy, allowing you to enjoy meals like this with minimal hassle.

Don’t forget the manual can opener!

Find it online: https://readypreplists.com/quick-curried-chickpeas-recipe/

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