One

Made from mostly pantry items, these one-pot curried chickpeas, spiced with Thai red curry paste and coconut milk, come together in a snap and are so flavorful and satisfying.

A few weeks ago, I set out to make this one-pot Thai chicken curry for dinner but discovered I had received boneless skinless chicken thighs (as opposed to bone-in, skin-on) in my grocery delivery.

Lacking the creativity to pivot, I made the curry anyway, reducing the cooking time in the oven from 1 hour to 30 minutes.

My plan mostly worked: the chicken thighs emerged moist and tender, and the sauce, while less concentrated than usual, did its job of flavoring the mounds of rice my children would be happy eating without any chicken at all.

Due to the abbreviated cooking time, however, I was left with a skillet full of sauce, and as I began cleaning up the kitchen, I pondered my options: saving it and cooking more chicken in it the following evening? Returning it to the oven filled with cauliflower florets or cubes of tofu or both? Saving the sauce to poach some fish in it later in the week?

All of those options likely would have worked but I decided to throw in a can of chickpeas instead and return the skillet to the oven.

Friends! The chickpeas were so tasty! I had planned on saving them for lunch the next day, but Ben and I polished them off. Suspecting the children would approve, too, I made them the following evening, and when my pickiest eater asked if there would be leftovers for her to pack in her thermos for lunch the next day, I knew I had a keeper.

The beauty of this recipe is that it’s made from nearly all pantry items (see photo below). The one item you might not have is the Thai red curry paste. I buy it at my local Asian market, but you can find it online as well. All of the other items are easy to find and, as noted, might already be in your pantry.

How to Make One-Pot Curried Chickpeas, Step by Step

Gather your ingredients. You’ll also need cilantro (if you like it).

First, sauté an onion in olive oil for about 5 minutes.

Add spices: curry powder, turmeric, and Thai red curry paste .

Stir until the onions are coated in the spices, then add crushed tomatoes — I’m using canned (boxed), but you can use fresh in the summertime.

Add 1 can of unsweetened coconut milk, then fill the empty can with water and add it to the pot as well.

Stir to combine, then add brown sugar, fish sauce (or coconut aminos to keep it vegan), and salt.

Add two cans of drained chickpeas, then bring to a simmer.

Transfer to the oven for 35 to 40 minutes. (You can also simply simmer this stovetop for roughly the same amount of time.)

Depending on how saucy you like it, you can cook the chickpeas for more or less time. Chickpeas are thirsty, so they’ll continue to soak up the sauce as they sit, and if you have leftovers, you’ll likely need to add water when you reheat.

Add cilantro, if you wish. With the chicken variation of this recipe, I wilt in spinach at the end, which would be nice here, too.

Stir to combine, then serve with…

… rice or bread or whatever you wish. I’ve been serving it with basmati rice, made in my Instant Pot, and everyone has been loving it.

Description

This chickpea curry is an adaptation of this chicken curry recipe I learned to make while working at Fork in Philadelphia many years ago. In place of 8 bone-in chicken thighs, I’ve swapped in two cans of drained chickpeas.

A few notes:

• If you wish to cook the chickpeas from scratch, here are two methods I love: Simple Slow Cooker Chickpeas (I make these often) and How to Cook Chickpeas From Scratch .

• Thai red curry paste. Maesri is the brand I buy at the Asian market. You can find it online, too . I use roughly 1 tablespoons for this recipe, which makes the curry spicy but not outrageously so. If you are sensitive to heat, start with a tablespoon (or less) and adjust the sauce with more at the end.

• Fish sauce: To keep this recipe vegetarian (vegan actually), simply omit it or use coconut aminos . If you omit it, you may need to use a touch more salt. Adjust to taste at the end.

• Instant Pot rice: The rice I buy most often is called Jasmati … it’s what my little co-op carries, so I go with it. Basmati or Jasmine rice will work well here but you may have to tweak your timing a bit. Here’s what I do: Rinse two cups of rice very well. I use one of these . Drain the rice in a fine mesh sieve, and let it sit for a few minutes to really drain well. Place in an IP with 2 cups of water, 1 teaspoon kosher salt, and a good knob of butter (about a tablespoon). Cook on high for 6 minutes; let release naturally for at least 20 minutes before serving.

• 1 tablespoon olive oil

• 1 onion, sliced

• kosher salt

• 2 teaspoons turmeric

• 2 teaspoons curry powder

• 1 to 3 tablespoons Thai red curry paste (see notes above)

• 1 cup crushed tomatoes (canned) or 3 to 4 plum tomatoes, chopped

• 1 can (13.5 oz) unsweetened coconut milk

• 1 tablespoon fish sauce, optional, see notes above

• 2 teaspoons brown sugar

• 2 cans (15 ounces each) chickpeas, drained and rinsed or 3 cups cooked chickpeas, see notes above

• 1/2 cup cilantro, roughly chopped, or more or less to taste

For serving:

• cooked Basmati or Jasmine rice (or any rice you like), see notes above for my Instant Pot method

1. Heat oven to 400ºF.
2. In a large sauté pan over hight heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt, and immediately turn the heat to medium-low. Stir every so often, and cook until the onions soften and begin browning at the edges, about 5 minutes.
3. Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until the onions are coated in the spices, about a minute. Add the crushed tomatoes and stir to combine. (If you are using fresh tomatoes, cook until they just begin to soften, about a minute.) Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce (or coconut aminos) and brown sugar to the pan and whisk to combine. At this point, I’ve been adding 1/2 teaspoon kosher salt, but you may need more or less to taste depending on if you are using the fish sauce and the brand of curry paste you are using. I suggest bringing the mixture to a simmer, tasting it, then adding salt to taste. You can always add more at the end, too.
4. Add the chickpeas and bring to a simmer. Transfer the pan to the oven uncovered and cook for 35 to 40 minutes — the liquid will reduce considerably but depending on how saucy you want it, you may want to cook it for more or less time. Note: If you make this ahead, you will need to add more water upon reheating.
5. Add cilantro and stir. Taste. Adjust with salt to taste. Spoon rice into bowls. Top with the chickpeas and sauce, and serve immediately.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Stovetop, Oven
• Cuisine: American, Thai

Made from mostly pantry items, these one-pot curried chickpeas, spiced with Thai red curry paste and coconut milk, come together in a snap and are so flavorful and satisfying.

A few weeks ago, I set out to make this one-pot Thai chicken curry for dinner but discovered I had received boneless skinless chicken thighs (as opposed to bone-in, skin-on) in my grocery delivery.

Lacking the creativity to pivot, I made the curry anyway, reducing the cooking time in the oven from 1 hour to 30 minutes.

My plan mostly worked: the chicken thighs emerged moist and tender, and the sauce, while less concentrated than usual, did its job of flavoring the mounds of rice my children would be happy eating without any chicken at all.

Due to the abbreviated cooking time, however, I was left with a skillet full of sauce, and as I began cleaning up the kitchen, I pondered my options: saving it and cooking more chicken in it the following evening? Returning it to the oven filled with cauliflower florets or cubes of tofu or both? Saving the sauce to poach some fish in it later in the week?

All of those options likely would have worked but I decided to throw in a can of chickpeas instead and return the skillet to the oven.

Friends! The chickpeas were so tasty! I had planned on saving them for lunch the next day, but Ben and I polished them off. Suspecting the children would approve, too, I made them the following evening, and when my pickiest eater asked if there would be leftovers for her to pack in her thermos for lunch the next day, I knew I had a keeper.

The beauty of this recipe is that it’s made from nearly all pantry items (see photo below). The one item you might not have is the Thai red curry paste. I buy it at my local Asian market, but you can find it online as well. All of the other items are easy to find and, as noted, might already be in your pantry.

How to Make One-Pot Curried Chickpeas, Step by Step

Gather your ingredients. You’ll also need cilantro (if you like it).

First, sauté an onion in olive oil for about 5 minutes.

Add spices: curry powder, turmeric, and Thai red curry paste .

Stir until the onions are coated in the spices, then add crushed tomatoes — I’m using canned (boxed), but you can use fresh in the summertime.

Add 1 can of unsweetened coconut milk, then fill the empty can with water and add it to the pot as well.

Stir to combine, then add brown sugar, fish sauce (or coconut aminos to keep it vegan), and salt.

Add two cans of drained chickpeas, then bring to a simmer.

Transfer to the oven for 35 to 40 minutes. (You can also simply simmer this stovetop for roughly the same amount of time.)

Depending on how saucy you like it, you can cook the chickpeas for more or less time. Chickpeas are thirsty, so they’ll continue to soak up the sauce as they sit, and if you have leftovers, you’ll likely need to add water when you reheat.

Add cilantro, if you wish. With the chicken variation of this recipe, I wilt in spinach at the end, which would be nice here, too.

Stir to combine, then serve with…

… rice or bread or whatever you wish. I’ve been serving it with basmati rice, made in my Instant Pot, and everyone has been loving it.

Description

This chickpea curry is an adaptation of this chicken curry recipe I learned to make while working at Fork in Philadelphia many years ago. In place of 8 bone-in chicken thighs, I’ve swapped in two cans of drained chickpeas.

A few notes:

• If you wish to cook the chickpeas from scratch, here are two methods I love: Simple Slow Cooker Chickpeas (I make these often) and How to Cook Chickpeas From Scratch .

• Thai red curry paste. Maesri is the brand I buy at the Asian market. You can find it online, too . I use roughly 1 tablespoons for this recipe, which makes the curry spicy but not outrageously so. If you are sensitive to heat, start with a tablespoon (or less) and adjust the sauce with more at the end.

• Fish sauce: To keep this recipe vegetarian (vegan actually), simply omit it or use coconut aminos . If you omit it, you may need to use a touch more salt. Adjust to taste at the end.

• Instant Pot rice: The rice I buy most often is called Jasmati … it’s what my little co-op carries, so I go with it. Basmati or Jasmine rice will work well here but you may have to tweak your timing a bit. Here’s what I do: Rinse two cups of rice very well. I use one of these . Drain the rice in a fine mesh sieve, and let it sit for a few minutes to really drain well. Place in an IP with 2 cups of water, 1 teaspoon kosher salt, and a good knob of butter (about a tablespoon). Cook on high for 6 minutes; let release naturally for at least 20 minutes before serving.

• 1 tablespoon olive oil

• 1 onion, sliced

• kosher salt

• 2 teaspoons turmeric

• 2 teaspoons curry powder

• 1 to 3 tablespoons Thai red curry paste (see notes above)

• 1 cup crushed tomatoes (canned) or 3 to 4 plum tomatoes, chopped

• 1 can (13.5 oz) unsweetened coconut milk

• 1 tablespoon fish sauce, optional, see notes above

• 2 teaspoons brown sugar

• 2 cans (15 ounces each) chickpeas, drained and rinsed or 3 cups cooked chickpeas, see notes above

• 1/2 cup cilantro, roughly chopped, or more or less to taste

For serving:

• cooked Basmati or Jasmine rice (or any rice you like), see notes above for my Instant Pot method

1. Heat oven to 400ºF.
2. In a large sauté pan over hight heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt, and immediately turn the heat to medium-low. Stir every so often, and cook until the onions soften and begin browning at the edges, about 5 minutes.
3. Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until the onions are coated in the spices, about a minute. Add the crushed tomatoes and stir to combine. (If you are using fresh tomatoes, cook until they just begin to soften, about a minute.) Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce (or coconut aminos) and brown sugar to the pan and whisk to combine. At this point, I’ve been adding 1/2 teaspoon kosher salt, but you may need more or less to taste depending on if you are using the fish sauce and the brand of curry paste you are using. I suggest bringing the mixture to a simmer, tasting it, then adding salt to taste. You can always add more at the end, too.
4. Add the chickpeas and bring to a simmer. Transfer the pan to the oven uncovered and cook for 35 to 40 minutes — the liquid will reduce considerably but depending on how saucy you want it, you may want to cook it for more or less time. Note: If you make this ahead, you will need to add more water upon reheating.
5. Add cilantro and stir. Taste. Adjust with salt to taste. Spoon rice into bowls. Top with the chickpeas and sauce, and serve immediately.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Stovetop, Oven
• Cuisine: American, Thai

Description

This chickpea curry is an adaptation of this chicken curry recipe I learned to make while working at Fork in Philadelphia many years ago. In place of 8 bone-in chicken thighs, I’ve swapped in two cans of drained chickpeas.

A few notes:

• If you wish to cook the chickpeas from scratch, here are two methods I love: Simple Slow Cooker Chickpeas (I make these often) and How to Cook Chickpeas From Scratch .

• Thai red curry paste. Maesri is the brand I buy at the Asian market. You can find it online, too . I use roughly 1 tablespoons for this recipe, which makes the curry spicy but not outrageously so. If you are sensitive to heat, start with a tablespoon (or less) and adjust the sauce with more at the end.

• Fish sauce: To keep this recipe vegetarian (vegan actually), simply omit it or use coconut aminos . If you omit it, you may need to use a touch more salt. Adjust to taste at the end.

• Instant Pot rice: The rice I buy most often is called Jasmati … it’s what my little co-op carries, so I go with it. Basmati or Jasmine rice will work well here but you may have to tweak your timing a bit. Here’s what I do: Rinse two cups of rice very well. I use one of these . Drain the rice in a fine mesh sieve, and let it sit for a few minutes to really drain well. Place in an IP with 2 cups of water, 1 teaspoon kosher salt, and a good knob of butter (about a tablespoon). Cook on high for 6 minutes; let release naturally for at least 20 minutes before serving.

• 1 tablespoon olive oil

• 1 onion, sliced

• kosher salt

• 2 teaspoons turmeric

• 2 teaspoons curry powder

• 1 to 3 tablespoons Thai red curry paste (see notes above)

• 1 cup crushed tomatoes (canned) or 3 to 4 plum tomatoes, chopped

• 1 can (13.5 oz) unsweetened coconut milk

• 1 tablespoon fish sauce, optional, see notes above

• 2 teaspoons brown sugar

• 2 cans (15 ounces each) chickpeas, drained and rinsed or 3 cups cooked chickpeas, see notes above

• 1/2 cup cilantro, roughly chopped, or more or less to taste

For serving:

• cooked Basmati or Jasmine rice (or any rice you like), see notes above for my Instant Pot method

1. Heat oven to 400ºF.
2. In a large sauté pan over hight heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt, and immediately turn the heat to medium-low. Stir every so often, and cook until the onions soften and begin browning at the edges, about 5 minutes.
3. Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until the onions are coated in the spices, about a minute. Add the crushed tomatoes and stir to combine. (If you are using fresh tomatoes, cook until they just begin to soften, about a minute.) Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce (or coconut aminos) and brown sugar to the pan and whisk to combine. At this point, I’ve been adding 1/2 teaspoon kosher salt, but you may need more or less to taste depending on if you are using the fish sauce and the brand of curry paste you are using. I suggest bringing the mixture to a simmer, tasting it, then adding salt to taste. You can always add more at the end, too.
4. Add the chickpeas and bring to a simmer. Transfer the pan to the oven uncovered and cook for 35 to 40 minutes — the liquid will reduce considerably but depending on how saucy you want it, you may want to cook it for more or less time. Note: If you make this ahead, you will need to add more water upon reheating.
5. Add cilantro and stir. Taste. Adjust with salt to taste. Spoon rice into bowls. Top with the chickpeas and sauce, and serve immediately.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Stovetop, Oven
• Cuisine: American, Thai

Find it online : https://alexandracooks.com/2023/02/04/one-pot-curried-chickpeas/

Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.

This no-knead maple oat bread is a variation of a favorite recipe in my cookbook, Bread Toast Crumbs . It’s a simple recipe, just like all of the others, but the process is slightly different than the main peasant bread recipe.

In short, in this recipe, you add the water in two phases: first, the oats, maple syrup, and salt soak in 1 cup of boiling water for 10 minutes; then you add 1 more cup of water with the yeast and flour. Unlike many of the recipes in Bread Toast Crumbs , which are baked in two Pyrex bowls, this recipe is baked in one standard loaf pan.

I love this bread so much — the oats give it a nice chew, and the whole wheat flour lends heartiness, making it an excellent toasting bread, though it works for sandwiches, too.

PS: No-Knead Three-Seed Bread

How to Make Oatmeal Maple Loaf, Step by Step

First, gather your ingredients: flour, salt, water, oatmeal, maple syrup, and instant yeast ( SAF is my preference).

In a large bowl, combine the oats, salt, maple syrup, and 1 cup boiling water. Let it stand for 10 minutes. Then add 3/4 cup of cold (or room-temperature) water.

Sprinkle the yeast over the top and stir to combine.

Add the flour or flours: I’m using a mix of 1 cup Trailblazer Bread Flour and 2.25 cups King Arthur Flour bread flour.

Mix until you have a sticky dough ball — you may need to knead with your hands to get the dough to come together into a ball.

Cover the bowl and let rise in a draft-free spot for 2 to 3 hours …

… or until doubled in volume:

Once doubled, slick the surface with a little olive oil and release it from the sides of the bowl.

Turn the dough over, roll it into a coil or a loaf shape, and place it in a buttered loaf pan coated with oats.

Sprinkle oats over the surface of the dough as well. Let rise for another 45 minutes to an hour or …

… until the dough has risen considerably. Transfer to the oven and bake for 45 minutes at 375ºF.

Let cool for at least 30 minutes before slicing.

This is a side-by-side comparison of a loaf made with all bread flour (on the right) and one made with a mix of stone-milled flour and bread flour (on the left). It’s a subtle difference but the loaf on the right is slightly loftier.

Toast and slather with butter.

Description

Sweetened with maple syrup and loaded with oats, this fresh maple oat bread is baked in a loaf pan, comes together in no time, and is so, so tasty. The oats give the bread a nice chew, and the whole wheat flour lends a heartiness, making it an excellent toasting bread.

Adapted from my cookbook, Bread Toast Crumbs.

Changes from the original recipe include:

• The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5×4.5-inch pan or a 9×5-inch pan. I prefer the 8.5×4.5-inch pan for this one because it creates a slightly taller loaf.
• Flours: The original recipe calls for a mix of white and whole wheat flour. Rather than using commercial whole wheat flour, I’m using stone-milled flour, which is more nutritious and more flavorful. Read more about it here. For this recipe, I love using stone-milled flour from Cairnspring Mills . Other mills I love include: Anson Mills Community Grains Red Tail Grains
• Water: I’ve cut the water back by 1/4 cup because I was finding my finished loaf to be a little too damp for my liking. With this slightly smaller amount of water, the dough is a teensy bit stiffer and therefore requires a bit more time to rise.

If you like this recipe, find 40 variations in my cookbook :

• 1 cup ( 88 g ) rolled oats plus another 1/2 cup ( 44 g ) for coating the pan
• 1 cup ( 227 g ) boiling water
• ¼ cup ( 86 g ) maple syrup
• 1.5 teaspoons ( 5 g ) kosher salt
• 3/4 cup ( 170 g ) room-temperature water
• 1.5 teaspoons ( 5 g ) instant yeast
• 2¼ cups ( 288 g ) unbleached bread flour or all-purpose flour
• 1 cup ( 128 g ) stone-milled flour or whole-wheat flour, see notes above
• Softened unsalted butter, for greasing
• 1 tablespoon olive oil

1. In a large bowl, combine the oats, boiling water, maple syrup, and salt. Let stand for 10 minutes. Add the remaining 3/4 cup (170 g) water and stir to combine. Add the instant yeast, and stir to combine. Finally, add the flours and stir with a rubber spatula, until the liquid is absorbed and the ingredients form a sticky dough ball. You may need to knead the dough with your hands briefly to help the dough come together, no more than 15 to 30 seconds.
2. Cover the bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
3. Preheat the oven to 375ºF. Grease an 8.5- x 4.5-inch (or 9×5-inch) loaf pan generously with softened butter. Pour the remaining 1/2 cup of oats into the loaf pan and turn the pan so that the oats coat the pan on all sides. Pour out the remaining oats and set aside.
4. When the dough has doubled, drizzle the tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape (see video in the post above), then transfer to your prepared pan seam side down. Pour the reserved oats over the top, then spread with your hand or shake the pan to distribute them.
5. Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
6. Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.

• Prep Time: 5 hours
• Cook Time: 45 minutes
• Category: bread
• Method: oven
• Cuisine: American