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Chickpea Massaman Curry with Crispy Garlic & Peanuts
2 or 4 Serving Dinner

Chickpea Massaman Curry

with Crispy Garlic & Peanuts

Tags: High-Protein, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
750
FAT
28g
CARBOHYDRATES
86g
PROTEIN
27g

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INGREDIENTS

  1. ½ cup farro
  2. 4 garlic cloves, peeled and sliced
  3. ¼ cup peanuts
  4. 1 lime, zested and juiced
  5. 1 oz fresh ginger, peeled and minced
  6. 13.4 oz chickpeas, drained and rinsed
  7. 6 oz grape tomatoes
  8. 4 oz Swiss chard, leaves and stems thinly sliced
  9. 2 tbsp massaman curry paste
  10. 5.5 oz coconut milk
  11. 1 tsp turbinado sugar
  12. Salt*
  13. 2 tbsp vegetable oil*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: peanut, soy, tree nut (coconut), wheat
Tools: Large nonstick skillet, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
750
FAT
28g
CARBOHYDRATES
86g
PROTEIN
27g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the farro

Add the farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain and return the grains to the saucepan, off heat.

2
Make the crispy garlic

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add garlic and cook until it starts to brown and bubble at the edges, 3 to 4 minutes. Add peanuts and cook until garlic and peanuts are toasted, another 1 to 2 minutes. Remove nuts and garlic from oil with a slotted spoon and transfer to a small bowl, leaving the oil in the skillet. Sprinkle peanuts and garlic with lime zest and a pinch of salt, and toss to combine. (4-serving meal: use 4 tbsp vegetable oil) TIP: We will use this skillet in the next step, do not discard the oil.

3
Make the curry

Heat the large nonstick skillet with reserved oil over medium-high heat and add ginger. Cook until fragrant, 1 to 2 minutes. Add chickpeas, tomatoes, and Swiss chard, and cover with a lid. Cook until chard is wilted and tender and tomatoes begin to soften, 4 to 5 minutes. Add curry paste, coconut milk, turbinado sugar, and ¼ cup water. Bring to a simmer and cook until curry thickens, 3 to 4 minutes. Add lime juice and sprinkle with salt. (4-serving meal: use ½ cup water)

4
Serve

Divide the chickpea massaman curry between bowls. Top with farro and sprinkle with crispy garlic and peanuts. Enjoy!

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