Green Chickpea Curry with Couscous
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
439 kcal
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Course
Main Course
Green Chickpea Curry with Couscous
Description
This curry combines sautéed aromatics—onion, garlic, ginger, and carrot—with green curry paste to build a flavorful base. Chickpeas are added for protein and texture before simmering in a mixture of coconut milk and vegetable broth sweetened with coconut sugar or maple syrup. Lime zest brightens the curry, while salt adjusts savory depth.
The Israeli couscous cooks in the simmering curry, absorbing its rich flavors and softening to a pleasantly chewy consistency. After simmering, resting off the heat allows flavors to meld further. Optional toppings such as crispy baked or pan-fried tofu, fresh bean sprouts, lime juice, and herbs can be included to add contrast in texture and brightness.
The curry offers a satisfying meal that can be adapted by substituting couscous with additional chickpeas or serving over rice or quinoa as preferred, accommodating different dietary choices.
Ingredients
CURRY
- 2 Tbsp coconut oil
- 1/4 medium yellow onion (diced // 1/4 onion yields ~1/2 cup)
- 4 cloves garlic (minced)
- 2 Tbsp fresh ginger or galangal // skin removed, minced or grated
- 1/2 cup carrot finely diced
- 1 ounce chickpeas thoroughly rinsed and drained, canned
- 3 1/2 Tbsp green curry paste (I used Thai Kitchen brand)
- 2 1/2 cups coconut milk 1 1/4 14-ounce cans yield ~2 1/2 cups, light
- 1 cup vegetable stock (if low sodium, add more salt)
- 3-4 Tbsp coconut sugar (or sub maple syrup)
- 1 tsp lime zest (or a small handful of makrut lime leaf)
- 3/4 cup Israeli couscous see notes for substitutions, dry
- salt to taste, sea salt
TOPPINGS (optional)
- tofu see notes, baked or pan-fried, crispy
- bean sprouts or shredded Brussels sprouts
- lime juice
- basil chopped/torn, fresh or cilantro
Instructions
- Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot and onion.
- Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
- Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
- Add coconut milk, vegetable broth, coconut sugar (or maple syrup), lime zest (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat.
- Once simmering, add couscous, stir and reduce heat to low. Cover and simmer for 15 minutes.
- Taste and adjust seasonings as needed, adding fresh lime juice for tang, maple syrup or coconut sugar for added sweetness, and salt for depth of flavor. I added a bit more of each as you really want the flavor to be big, bold and punch through in each bite. Don’t be shy!
- Then turn off heat and let rest for at least 10 minutes before serving. This will allow the flavor to permeate the chickpeas and couscous even more.
- Serve with fresh lime juice, fresh herbs, sriracha, and just a sprinkle more coconut sugar (trust me! the flavor payoff is big). You can also serve with pan-seared tofu (instructions below) and/or bean sprouts or shredded Brussels sprouts.
Notes
- If couscous is unavailable or undesired, double the chickpeas or serve curry over rice or quinoa instead.
- For tofu topping, press and cube extra firm tofu, toss with cornstarch, salt, and pepper, then pan-fry in coconut oil until lightly golden on each side.
- The recipe is inspired by the Green Tofu Curry at Public.
- Nutrition estimates are based on specified salt amounts and exclude optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 439 | 22% |
| Carbohydrates | 65.1g | 22% |
| Protein | 9.7g | 19% |
| Fat | 16.2g | 25% |
| Saturated Fat | 11.3g | 57% |
| Polyunsaturated Fat | 0.76g | 4% |
| Monounsaturated Fat | 0.97g | 5% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 815mg | 34% |
| Potassium | 216mg | 5% |
| Fiber | 7.4g | 30% |
| Sugar | 18.7g | 37% |
| Vitamin A | 3274IU | 65% |
| Vitamin C | 4.15mg | 5% |
| Calcium | 46.2mg | 5% |
| Iron | 0.89mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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