INGREDIENTS - White rice - Red bell pepper - Zucchini - Chickpeas Curry Sauce - Onion - Garlic - Ginger - Vegetable broth - Cornstarch - Coconut milk - Curry powder - Cayenne pepper - Honey - Salt, pepper - Fresh basil leaves
Roasting the canned chickpeas takes about 20 minutes. First rinse them, pat them dry and add a little coconut oil with salt and pepper over the top to prep them.
Heat your skillet and add the oil. Toss in the red pepper and zucchini pieces and cook for 5-6 minutes.
Time to soften the garlic, onion and ginger in the same skillet that we just used for the veggies.
Prepare a coconnut milk slurry with the cornstarch and stir it into the garlic mixture. Then continue adding in the broth with the rest of the seasonings.
Time to stir in the veggies and chickpeas. You want to warm them through in the mixture but not cook them so they don't get mushy.