Ingredients
- 1 Tbl. Extra Virgin Olive Oil
- 1 Cup. Chickpeas, drained
- 2 Cup. Vegetables, diced (squash, spinach/kale, peppers, onion, etc.)
- 1/4 cup. Light Coconut Milk
- ½ cup Barilla tomato pasta sauce
- 2 Tbl. Yellow Curry Powder
- ½ Tbl. Garlic
- Salt + Pepper to taste
Method
- Heat oil over medium-high in a saute pan.
- Add garlic and curry powder and cook for 2 minutes.
- Add vegetables and garlic and continue to cook for about 10 minutes or until tender.
- Add chickpeas and cook for 2 minutes.
- Add coconut milk and sauce. Cook for about 10 minutes, until sauce has reduced.
- Serve chickpea curry with brown rice or quinoa and topped with yogurt and coriander.
