watch recipe here
Ingredients
the measurements for this recipe are very flexible
1 cup or can of cooked chickpeas
2 cups coconut milk
handful of cilantro
1 tomato
1 red bell pepper
1/2 onion
6 cloves garlic
1 small serrano or chili pepper, optional
2 tbs grated ginger
coconut oil and butter
Spices:
turmeric, curry, cumin, cayenne, chili, garlic, salt, pepper ^about 1 tbsp of each and 2 tbsp of curry and turmeric
Directions
Chop all ingredients. Heat up a pan with butter and oil. Add peppers, onion, ginger, and garlic and cook until soft for about 8 minutes. Add spices and cook for additional 5 minutes. Add half of coconut milk and stir well. Add everything to a blender and blend until smooth. Add everything back to saucepan. Add leftover coconut milk, cilantro, tomato, and chickpeas. Add 1 tbs of coconut oil. Cook for about 10 minutes on low. Serve over rice or couscous. Top with fresh cilantro, fresh avocado slices and a side of lime.
Enjoy!
xo Marley