EASY VEGETABLE CHICKPEA CURRY

This simple curry makes a great go-to weeknight dinner. Use whatever veggies you have on hand, throw everything in the pan, simmer in coconut milk and you’re done! Serve with rice for a complete meal.

EASY VEGETABLE CHICKPEA CURRY

INGREDIENTS
  1. 1 19 oz. can chickpeas, drained and rinsed (330 g, approx. 2.5 cups)
  2. 2 bell peppers, any color, thinly sliced (approx. 250 g)
  3. 4 cups chopped broccoli (approx. 300 g)
  4. 1 medium white onion (300 g, approx. 2 cups)
  5. 3 cloves garlic, minced (or 1 tsp garlic powder)
  6. 1 tbsp curry powder
  7. 1 tsp cumin
  8. 1 14 oz. can light coconut milk
  9. 1 tbsp soy sauce or gluten-free tamari
  10. 1 tsp coconut sugar
  11. black pepper, to taste

INSTRUCTIONS
  • Add all the veggies to a wok or large skillet, add a splash of water and cook over medium-high heat for a few minutes. 
  • Add everything else and cook for 7-8 minutes until the veggies are al dente or cooked to your liking.