Name: Golden Chickpea-Coconut Curry with Bell Pepper, Jalapeño, Basil & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 1 ½ (398 ml) cans coconut milk; 1 small pkg fresh basil; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 3 green bell peppers; 3 jalapeño peppers; 3 red bell peppers; 1 ½ medium yellow onions; black pepper; coriander, ground; curry powder; salt; virgin coconut oil

Golden Chickpea-Coconut Curry with Bell Pepper, Jalapeño, Basil & RiceGolden Chickpea-Coconut Curry with Bell Pepper, Jalapeño, Basil & Rice — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

710 ml chicken or vegetable broth

1 ½ (398 ml) cans coconut milk

1 small pkg fresh basil

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

3 green bell peppers

3 jalapeño peppers

3 red bell peppers

1 ½ medium yellow onions

black pepper

coriander, ground

curry powder

salt

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, trim, seed, and medium dice bell peppers. Place in a large bowl.

Thinly slice jalapeño peppers into rings; seed and remove ribs with a spoon to reduce spice level. Add to the bowl with the bell pepper. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel, halve, and medium dice onions. Peel and mince garlic. Add both to the bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, drain and rinse chickpeas. Pat dry with paper towels, then add to the bowl.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, chickpeas, and spices; cook, stirring occasionally, until the veggies are golden and tender, 8-10 minutes.

Meanwhile, pick basil leaves off the stems; discard stems and roughly chop the leaves.

When the veggies are done, add basil and coconut milk to the pot, then stir to combine. Continue to cook, stirring occasionally, until the curry is slightly thickened, 3-4 minutes more. Remove from heat.

To serve, divide rice and curry between plates or bowls. Enjoy!

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