Coconut Curry Chickpeas by Glen's Kitchen & Co

By Glen’s Kitchen & Co, Inc. • Instagram • YouTube

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Ingredients:

• 16oz Coconut milk

• 3, 16oz cans of Chickpeas, Cooked (Note: I drain them from the can, rinse, Heat them in 1/2 cup of water for about 20-25 minutes on medium heat to soften, my preference)

• 1/2 cup Cilantro

• 1/2 cup Onion, diced

• 1 1/2 Tbsp shallots, minced

• 1/2 cup Bell Pepper, diced

• 2-3 plum Tomatoes, cut into chunks

• 1 Jalapeño, diced 

• 4 Garlic cloves, minced

• 2 small chunks of Ginger, peeled and chopped

• 2-3 Tbsp Olive oil, enough to coat bottom of pot/pan for sautéing vegetables 

• 1 Tbsp Turmeric 

• 2-3 Tbsp Curry

• 2 Tsp Cayenne 

• 1 1/2 Tsp Black pepper

• 1 1/2 Tbsp Salt

• 1 Tbsp Garlic powder 

• 1 Tbsp Chili powder

• 1 Tbsp Paprika 

• 2 Tsp Cumin 

• 1.5 Cups Jasmine rice, cooked

• Avocados, sliced

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Cooking Instructions:

1. 1. Cook onions, shallots, ginger and garlic in olive oil (you may use butter for added flavor) on medium high heat. Be sure to stir veggies and lower if beginning to stick to pot, we want to soften the veggies, not burn them. 

2. Add your bell pepper and jalapeño, stir together.

3. Add all your spices, mix in. You can always add more salt to taste once the food is on your plate. We trying to watch our sodium here.

4.  Add 3/4 of the coconut milk. Let everything cook for about 6-8 minutes. Let those flavor infuse. Then remove from heat.

5. Add the coconut curry mixture to a blender (food processor can be used too) and blend until smooth. 

6. Return blended mixture back to pan on medium heat. Use the remaining milk from earlier to clear the rest of blended mixture out of container. Add to pan.

7. Add your cooked chickpeas, tomatoes and cilantro. Stir and cook on low for about 10 minutes and then it’s ready to for digging in. Serve with rice and avocado slices for a nutritious, power packed meal.