Mareco Coconut Curry Chickpeas

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 1 can (13.5 oz / 400 ml) coconut milk
• 1 small onion
• 3 cloves garlic
• 1 tbsp (about 15 g) fresh ginger
• 1 medium carrots
• 1 medium bell pepper
• 1.5 tbsp curry powder
• 0.5 tsp ground turmeric
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp lime juice(optional)
• 1 tbsp vegetable oil
• 0.25 cup (60 ml) water or vegetable broth(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion, carrots, and bell pepper. Mince the garlic and grate the ginger. Rinse and drain the chickpeas.

2. 2

   Cook (20 minutes): Heat oil in a pot over medium heat. Sauté onion for 3 minutes, then add garlic and ginger and cook 1 minute. Stir in curry powder and turmeric and cook 30 seconds.

3. 3

   Add vegetables and chickpeas: Add carrots and bell pepper, then pour in coconut milk. Add water/broth if needed to loosen the sauce. Simmer gently for 15 minutes, stirring occasionally, until vegetables are tender and the sauce thickens.

4. 4

   Finish: Season with salt and black pepper. Stir in lime juice if using. Serve hot.