Consider this the cheater’s guide to getting a meal pulled together with minimal effort and maximum flavor.
I threw this together last weekend for a quick meal and then made another big patch for my packed meals throughout the week because it was a winner.
Here’s how it went…
Easy Coconut Curry Chickpeas
- 1 tablespoon coconut oil
- 1 cup cherry tomatoes, halved
- 1 tablespoon curry powder
- salt and pepper
- 1 can chickpeas, rinsed and drained
- dollop of coconut cream (let’s call it a 1/4 cup)
- 1/2 to 2/3 cup light coconut milk
Warm olive oil in a saute pan on med-high heat. Add tomatoes and saute for a minute or two until they start to break down–season with salt and pepper to taste. Add the curry powder and continue cooking about a minute to allow the spices to “bloom” (create a noticeable aroma). Pour in chickpeas, coconut cream and coconut milk, and stir to combine. Reduce heat and simmer until sauce starts to reduce and thicken.