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Coconut Curry Chickpeas recipe
Ingredients
1 can chickpeas
coconut milk
onions (diced)
bell peppers (diced)
minced garlic
curry powder/curry sauce
cumin, coriander, fennel, and turmeric
Instructions
Heat up a pan w/ avocado or olive oil. Once pan is hot, add cumin seeds, coriander seeds, fennel seeds, and bay leaves
Add onions, bell peppers, and minced garlic to the pan and let cook for a few minutes
rinse and drain chickpeas and add them to the pan
add curry powder, salt, and any seasonings you like
optional: add a curry sauce (I used the Boom Boom Curry sauce from Whole Foods, has great ingredients)
add 1/2 or 1 full can of coconut milk (depending on how much you're making) and add some water to thin it out
let the chickpeas cook for a little longer and then garnish with cilantro, and you're done!


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