Chickpea Coconut Curry
Chickpea Coconut Curry over Brown Rice
Ingredients
- 2 tbs olive or coconut oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tbs ginger minced
- 1 15 oz. can diced tomatoes with juice
- 1 15 oz. can coconut milk regular or lite
- 1 15 oz. can garbanzo beans drained and rinsed
- 1 1/2 tbs garam masala
- 1 tsp curry powder
- 1/4 tsp cumin
- 1/4 tsp kosher salt optional
- 1/4 tsp black pepper
- 1 tbs cilantro chopped
- 1 cup Brown rice (long or short grain or Basmati) Rinse well
Instructions
- Heat pot to medium high and add oil.Add in onions. Sauté for three minutes.Add in garlic, ginger, and seasonings. Sauté for two minutes.Add tomatoes.Lower heat to simmer. Cook for about 5 minutes.Add coconut milk and garbanzo beans. Stir.Cook for another 10 minutes on medium low heat. Can stay on low heat while rice cooks.While beans are cooking, make brown rice per package instructions.
Notes
This quick and easy recipe can be seasoned to taste. Also, feel free to add more vegetables like red peppers, peas, spinach. Peppers can cook with the onions. Add peas and spinach toward the end to cook quickly in the hot liquid.
