Coconut Curry Chickpeas

Earlier this week I *finally* buckled down and made this recipe that has been on my to-try list for several months. The combination of coconut milk (I've never used it before) and curry powder (one of my favorite "no H around" ingredients) sounded super-tasty, and the fact that this comes together in only 10-15 minutes was extra appealing.

Sad to say, though, this didn't quite live up to the expectations I had for it, and I'm not quite sure why. I served it over rice noodles and added some Sriracha once I tasted it and found it lacking something... but that still didn't hit the spot I was looking for.

Perhaps I will add some lime juice when serving next time, and increase the garlic and basil. The silver lining to this semi-flop is that it only makes two servings, so I'm not left with a zillion cups of a disappointing recipe.

Coconut Curry Chickpeas
from The Best of Clean Eating
serves 2

Olive oil cooking spray
1 cup napa cabbage or bok choy, sliced
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup coconut milk (be sure to shake the can first)
1 tsp minced fresh garlic
1 tsp grated fresh ginger
1 tsp curry powder
3/4 cup cooked chickpeas
1/4 tsp sea salt
Freshly ground black pepper, to taste
1 Tbsp chopped fresh basil

1. Preheat a nonstick frying pan (I used a cast iron skillet), lightly coated with olive oil spray, over medium heat. Add cabbage and saute until it shrinks down. Add onion and pepper; saute for 2-4 minutes.

2. Add one tablespoon of the coconut milk, along with the garlic, ginger, and curry powder; saute another 2 minutes. Add chickpeas, remaining coconut milk, and salt and pepper; heat through. Add fresh basil and serve.