Curry Coconut Chickpeas

Olive Oil

2 cups napa cabbage, sliced

1 cup onion, diced

1 cup red bell pepper, diced

1 cup coconut milk (You can make this by using equal parts water and dry unsweetened shredded coconut. Simmer for several minutes, then place in a blender, puree, then strain in cheesecloth and squeeze out the liquid, which is your coconut milk.)

2 tsp garlic, minced

2 tsp fresh ginger, grated

2 tsp curry powder

1-1/2 cup chickpeas

1/2 tsp salt

Pinch black pepper (fresh ground is best)

2 Tbsp fresh basil, thinly sliced (optional, but really adds a lot!)

Heat olive oil in skillet over medium heat. Add cabbage and saute until cabbage shrinks down a bit. Add onion and pepper and saute for 2-4 minutes. Add 2 Tbsp coconut milk along with garlic, ginger, and curry powder. Saute for 2 minutes. Add remaining coconut milk, chickpeas, salt and pepper. Heat until warm. Add fresh basil and serve.

Serve with: Fresh fruit and granola bars


Fruit Gelatin and muffins, biscuits, or bread


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