Thai · Main

Fiery Chickpea Hotpot with galangal and chilli

This Thai Hotpot leans on galangal and chilli to do the heavy lifting. We stir-fry the Chickpea for real depth, then bring it together in one pan.

4.8 from 2,861 cooks

Prep20 min

Cook18 min

Serves8

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the galangal and chilli elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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