Chickpea Curry

1 large Onions, raw
1 tsp Salt
1 tsp Pepper, black
2 tsp Curry powder
2 clove Garlic
1 cup Kitchen Basics Natural Vegetable Cooking Stock (by GEMINIMOM26)
2 cup Chick Peas
5 serving Thai Kitchen Coconut Milk, unsweetened, 1/3C
2 tbsp Honey
1 tsp Pepper, red or cayenne
1 tbsp Cilantro, raw

Serve over brown rice.

Heat a skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and cayenne. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.

Serve the curry over rice. Garnish with the cilantro.


Serving Size: 1 cup...4-6 servings

Number of Servings: 5

Recipe submitted by SparkPeople user BUTTERFLIBABY72.