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| Chickpeas & Vegetables in Coconut Milk |
Ingredients
A Vegetarian Soup Packed with Protein.
Yield:
Makes 9 cups
2 Tbsp oil
1 large onion, diced
1 Tbsp minced ginger
4 large cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow squash, diced
2 Tbsp yellow curry powder
1 tsp salt
1 large tomato, diced
2 15 oz ( 425 g ) cans chickpeas, drained
1 can Coconut Milk
juice from 1 lime
Cooking Instructions
1 In a large nonstick skillet, heat oil over medium high heat. Add onion, ginger and garlic. Sauté 3 to 4 minutes until vegetables start to wilt.
2 Add red bell pepper, green bell pepper and squash. Sauté an additional 2 to 3 minutes.
3 Reduce heat to medium. Add yellow curry powder, salt and tomato. Sauté 2 to 3 minutes or until the curry is well mixed and fragrant.
4 Add chickpeas and Coconut Milk. Heat through.
5 Add lime juice, mixing well. Serve over rice.
by PCT Thailand |
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