A MEAL YOU CAN MAKE
Pea & chickpea coconut pot
Green peas and chickpeas in a mild coconut curry
About 44 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 480g Tinned chickpeas, drained
- 200g Frozen peas
- 200ml Coconut milk
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 2 tsp Curry powder
- 200ml Water
Allergens: Curry powder may contain mustard or other allergens. Check every packet. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~644 kcal · 28g protein · 65g carbohydrate · 32g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Drain 480g tinned chickpeas. Chop 150g onion (finely chopped) and 10g garlic (minced). Read the 200g frozen peas packet cooking instructions and keep them frozen until loading. Measure 200ml coconut milk, 2 tsp curry powder and 200ml water.
Start the pan
Warm 15ml olive oil. Soften 150g onion (finely chopped) for 5 minutes, stirring. Add 10g garlic (minced) and 2 tsp curry powder for 1 minute. Add 480g tinned chickpeas (drained), 200ml coconut milk, 200ml water and 200g frozen peas; bring back to a simmer.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. Pause another hands-on task before stirring or adjusting the heat. Add a little water if the mixture catches or becomes too thick; extend the timer if the ingredients need longer. Give the peas their full packet cooking time after the mixture returns to a simmer.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Check the peas are cooked according to the packet and the chickpeas are steaming hot throughout. Stir and portion. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.