BLONDE CHICKPEA GREEN CURRY
1 T olive oil
1 can 8 Track Foods Blonde Chickpeas (don’t drain)
1 T ginger, minced
3-4 T Green Curry Paste
1 can coconut milk
⅓ cup of vegetable broth
3-4 cups of veggies (green beans, zucchini, cauliflower, broccoli, snap peas, or whatever else you have on hand!)
¼ cup cilantro
1 lime, cut in wedges
Step 1: In a 5-6 dutch cooker (you can just use a large pot too!) heat oil over medium heat. Add garlic and ginger and cook 20 seconds. Add green curry paste and cook 30 more seconds. It's the scientist in me!
Step 2: Add the coconut milk and vegetable broth. Whisk and bring to low boil and stir in veggies and chickpeas. Return mixture to boiling, reduce heat and simmer (uncovered) about 5-10 min (less if you like your veggies crisp).
Step 3: Stir in cilantro and enjoy! (Depending on the sodium of your vegetable broth, you may need to add salt to taste).
Serve with Naan or steamed rice