Chickpea Curry

Chickpea Curry Dish Guide

Five in 25

Serves 2

Five Ingredients

1 broccoli crown

1 14.5 oz can of chickpeas, drained

1 cup crushed tomatoes (fire roasted if available)

1 14.5 oz can of coconut milk

Red curry paste (amount will vary based on brand)

From the Pantry

1 T olive oil

2 cloves garlic, crushed

Turn the broccoli upside down and cut the florets off of the stem. Optionally you can peal and dice the stem and cook it as well.

Add the broccoli to a skillet along with a tablespoon of olive oil and cook for 1-2 minutes over medium heat. Add in a splash (2-3 T) of water and cover to steam. Steam for 5 minutes and then move the broccoli to the edge of the pan and add in 2-3 servings of the curry paste (based on package directions) along with the crushed garlic and cook out for 1 minute. Add in the chickpeas, crushed tomatoes and coconut milk. Stir to combine and cook for 4-5 minutes more.

Taste for seasoning and adjust as needed. Serve the curry by itself or alongside some steamed rice garnished with cilantro, lime or both.