Chickpea & Veggie curry

A couple months ago I participated in a research group study. Apparently Bush’s beans started making different spiced black beans and curry chickpeas and they’re actually decent. Add some veggies, Thai paste, and serve over rice.

Ingredients

  • 1 onion
  • 1/2 eggplant
  • 1 cup sugar snap peas
  • 2 carrots – grated
  • 1 tomato
  • 3-4 kale leaves
  • 1 Tbsp grated ginger
  • 3-4 garlic cloves
  • 1 Tbsp coconut oil
  • 1 can curry chickpeas
  • 1 can coconut milk
  • 1 cup brown rice + 1 tsp turmeric
  • Sriracha and soy sauce

Instructions

  1. Sauté veggies in coconut oil.
  2. Add Thai spices.
  3. Add chickpeas.
  4. Stir in coconut milk.
  5. Serve over rice and top with sriracha Ansky sauce.
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Published by Nicole StanekScott

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