Coconut Red Curry Chickpeas over Basmati Rice

Ingredients

• 2 cans Canned chickpeas
• 1 cup Basmati rice
• 1 can Coconut milk (full-fat)
• 2 tbsp Red curry paste
• 1 Bell pepper
• 0.5 Yellow onion
• 2 Garlic cloves
• 2 Fresh red chilies(optional)
• 1 tbsp Avocado oil
• 1 Lime
• 0.5 cup Fresh basil
• 1 tbsp Coconut aminos

Instructions

1. 1

   Cook basmati rice according to package directions.

2. 2

   Heat avocado oil in a skillet and fry red curry paste with garlic and onion for 2 minutes.

3. 3

   Add coconut milk, chickpeas, diced bell pepper, and sliced red chilies; simmer 15 minutes.

4. 4

   Season with coconut aminos and lime juice.

5. 5

   Serve the curry over rice and top with torn fresh basil.