Coconut Chickpea Curry
This simple dish comes together in only a few minutes, is packed with nutrients and tastes absolutely delicious!
1 can chickpeas
1/2 can coconut milk
1/2 can chopped tomatoes
1 onion, finely chopped
2-3 garlic cloves, minced
1 tsp turmeric
1/2 tsp chili powder
1 tsp curry powder
sea salt to taste
*To serve: wild rice and veggies of choice (I used broccolini)
Add a dash of coconut oil to a large pan, once hot add in the chopped onion and cook for a few minutes until it starts to brown.
Next, add in all the spices and garlic cloves. Cook for another minute, stirring often and adding a dash of water to prevent sticking.
Add in the drained chickpeas, coconut milk and tomatoes and stir to combine.
Pour in enough water to just cover the chickpeas, then bring to a boil. Cook covered on low heat for 20-25 minutes.
*Option to add shredded chicken or ground turkey if you want an extra protein boost!