Chickpea Coconut Curry

You really can’t go wrong with this recipe, which makes a tasty comfort food meal in just a few short minutes.

Get creative! Mix up the veggies (try it with cauliflower, or add some sliced carrots), and even add some shredded chicken if you want.

Have you tried crunchy chickpeas yet? So good!

Chickpeas are a nutty little legume that’s one of the most popular sources of plant-based protein.

There’s a good reason for all the hype – the protein quality may be better than other legumes. They contain all of the essential amino acids except one, methionine.

They are packed with fiber, which means they are good for gut health. Plus, they may help balance blood sugar levels.

Chickpeas also are a good source of choline, which supports your metabolism, memory, and mood!

On a practical level, they are also inexpensive and taste amazing in everything from salads to Indian food to hummus to pasta and soups! 

(serves 3)

• 1 Tbsp olive oil
  
• 1 large head of broccoli, cut into bite-sized florets
  
• ½ small yellow onion, minced
  
• 1 13.5 oz (382 g) can coconut milk
  
• 2 Tbsp red curry paste
  
• 1 15 oz (425 g) can chickpeas, rinsed and drained
  

Heat olive oil in a large skillet over medium-high heat. Add the broccoli and onion and sauté for 5 minutes.

Add the coconut milk and let simmer for another 5-7 minutes, until the broccoli begins to soften.
Whisk in the curry paste until it is blended into the coconut milk and then add the chickpeas. Continue to cook until the coconut milk reduces and the chickpeas are heated through.

Serve and enjoy!