CHICKPEA CURRY

This is one of my favorite recipes because it's fast, easy and healthy.
 I usually make enough to take to school with me for the week and it keeps me full.
This is packed with vegetables, healthy fats, protein, spice and flavor.
 The best part is that this is made all in 1 pot, so it's easy clean up too.
 This recipe is vegan, but it is also delicious with shrimp or chicken so feel free to adjust to your liking.
This dish should resemble a thick soup when you're done-- I like to serve this over jasmine rice or quinoa.
Lastly, I like my food spicy but use less cayenne or completely get rid of it if you don't like too much heat.

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Ingredients
1 can of  drained garbanzo beans (I get the "no salt added" type)
1 small white potato (diced)
2 large organic carrots (peeled and diced into bite size pieces)
6-8  fresh mushrooms (thinly sliced- I like using white organic ones)
1/2 can snow peas (drained)
1/2 green or red bell pepper (sliced into strips)
Small piece of white onion (finely chopped)
1 clove of garlic (finely chopped)
​2 tbs coconut or olive oil
1 1/2 cups organic coconut milk
2 1/2 cups water or vegetable broth
3 tablespoons curry powder (add to your liking)
1 tsp cayenne pepper
1/2 tsp cumin
1 tsp paprika 
1 bay leaf
Salt and pepper to taste


Directions

• In a medium sized pot heat oil and add garlic, onions and bay leaf.  Cook at medium heat until onion is translucent.
• Add potatoes, carrots and bell peppers to pot and cook until potatoes and carrots are semi-tender (about 10 minutes).
• Next, add coconut milk and water/broth, curry powder, cayenne, cumin, paprika, salt and pepper.  Stir, cover and bring pot to a boil at medium low heat.
• Reduce to a simmer, stir and add garbanzo beans, mushrooms, and peas.  Cover and cook for another 15- 20 minutes until all vegetables are fork tender.
• Remove from heat and serve over rice or quinoa.
• OPTIONAL: Top with peanuts, bean sprouts, green onion and cucumber (just like Thai restaurants)

Enjoy!