Thai-Style Chickpea Curry

THAI-STYLE CHICKPEA CURRY

You will need:

• 1 tablespoon coconut oil

• 1/2 red onion , chopped

• 1 red bell pepper, chopped and seeds removed

• 1 cup bok choy, chopped

• 1 tablespoon fresh ginger, minced

• 1 clove garlic, minced

• 1 tablespoon curry powder

• 1 (15 oz.) can coconut milk

• 1 (15 oz.) can chickpeas , rinsed and drained

• 1 teaspoon sea salt

• 2 tablespoons maple syrup

• 1 tablespoon fresh lime juice

• 1/4 cup fresh basil , roughly chopped

Heat the oil in a large deep skillet over medium heat, and saute the onion and pepper until softened, about 5 minutes.

Add the bok choy and saute for 1 or 2 more minutes.

Add in the ginger, garlic, and curry powder and stir for 1 minute, or until fragrant.

Add the coconut milk, chickpeas, salt, and maple syrup, then give the mixture a stir. Bring the liquid to a boil, then lower the heat and cover the pot to let the flavors simmer together for about 15 minutes.

Remove the lid and stir in the lime juice and fresh basil. Stir until the basil is wilted, then adjust any seasoning to your taste. Serve warm, with rice or cooked quinoa.