Coconut Curry Chickpeas, Please!

I had a small lunch today, so when dinner rolled around I was so hungry. Like snack on anything available while you're cooking, hungry. Okay, I was hangry. I needed something that would come together quick - and I knew exactly what it would be.

Coconut Curry Chickpeas. In 20-25 minutes, this meal is on the plate. Let's be honest, you can't even get take out that fast.




This recipe is healthy and hearty, and most importantly it's delicious. It's more coconutty than curry flavored, making it great for kids or those new to the flavors of Indian cuisine. I put mine over rice, but you could eat this with naan, or with a spoon and side salad.

Ingredients:

• 4 tbsp Red Curry Sauce (2 tbsp if you use paste)
• 1 (14oz) can of Coconut Milk (Whole Fat)
• 1 (14oz) can of chickpeas
• 1 red or orange pepper
• 2 cloves garlic, sliced
• 1/2 tsp grated ginger
• salt and pepper to taste
• 2 tbsp coconut oil
• You can add other veggies, like snap peas, which I don't like, or spicier peppers if you'd like more heat.

How to:

Mmmmm simmering away...

1. Heat a large pan over medium low heat and put 2 tbsp of coconut oil in. 
2. Add sliced peppers, salt and pepper, and cook until peppers have softened, about 5 minutes. 
3. Add garlic, ginger, curry sauce/paste and cook until garlic starts to soften, about 5 minutes, stirring occasionally.
4. Add coconut milk. Turn heat up to bring to a boil, then reduce to a simmer, cover and let cook for 5 minutes so sauce thickens. 
5. Remove lid, add chickpeas, cook additional 5 minutes, stirring occasionally. 

That's it. 5 easy steps and dinner is done.

Look how happy I am once I've been fed delicious coconut curry chickpeas. No hangriness here!