One Pan Red Curry Chickpeas
Beans are eaten by many people in blue zones (people in an area that live for extended years). I chose this recipe to highlight how easy, versatile, and simple beans can be to cook at home and make a part of our daily lifestyle. Beans rock easy peasy and healthy cooking. Scott Carter, Create Cooking Challenge: Easy Peasy entrant, WLIW viewer
Recipe Ingredients
- - 1.5-2 tablespoons avocado or olive oil
- - One 15.5 ounce can of chickpeas/garbanzo beans (Here’s a health tip: choose a can labeled “No Salt Added”. This will be on the front of the can. Reserve the liquid, we will use this later.)
- - One medium sweet onion or any white onion, chopped (The size of the chop does not matter, or use sliced. Remember this is easy!)
- - 1 teaspoon red curry powder
- - 1 tablespoon white miso paste
- - 1 tablespoon tomato paste
Recipe Instructions
- Turn on your favorite music. Cooking is fun!
- In a medium non-stick pan, add the oil on medium heat. Put 2-3 pieces of the chopped onion in the pan and wait for it to sizzle and bubble vigorously. Add the rest of the chopped onion.
- Add salt, pepper, and red curry powder. Now add the tomato paste on the side and stir occasionally until darkened. Stir the onions and simmer. While the onions are becoming translucent and soft, combine with the darkened tomato paste. This will take about 5-6 minutes in total.
- Add the miso paste, chickpeas/garbanzo beans and about half the reserved liquid from the can.
- Simmer on medium low until it thickens. This will take about 4-5 minutes.
- You are done and can enjoy knowing that what you cooked is easy, quick, nutritious, and most of all delicious!