Hearty Chickpea Curry

Cook the rice according to the package instructions.

• 1⁄3 cup Rice

Rinse and dry the chickpeas in a colander and put in a bowl. Cut the bok choy into bite-size pieces and put in a second bowl.

• 2⁄3 cup Chickpeas, canned
• 1 Baby bok choy (~ 4.6 oz)

Slice the onion and finely chop the garlic and ginger.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)

Heat the olive oil in a pot over medium heat. Fry the onion, garlic, and ginger until the onions turn translucent. Add the tomatoes and spices and let simmer for approx. 5 minutes.

• 1 tsp Olive oil
• 3.5 oz Tomatoes, diced, canned
• ½ tsp Cumin, ground
• ½ tsp Coriander, ground
• Black pepper

Add the chickpeas with the ingredients listed below to the pot, stir and bring to a boil.

• 3 ⁠½ Tbsp Coconut milk
• 1 tsp Curry powder
• ½ tsp Turmeric, ground
• ½ tsp Cinnamon, ground
• 1 tsp Brown sugar

Stir in the vegetable broth, add the bok choy and let simmer for approx. 15-20 minutes until creamy.

• 2⁄3 cup Vegetable broth

Season with salt and pepper and serve with the rice.

• Salt
• Black pepper

Enjoy your meal!