Coconut Chickpea Bowl

Ingredients

    • onion, diced
    • 2 cloves garlic, chopped
    • 3cm knob ginger, finely chopped
    • Avocado or canola oil
    • 1 stalk lemongrass, bruised
    • 1 sachet (85g) Thai red curry paste
    • 2 Tbsp (30ml) tomato paste
    • 1 can (400g) coconut cream
    • 2-3 cans (400g each) chickpeas
    • Salt and milled pepper
    • Juice (60ml) of 2 limes

    For serving:

    • 1 small red cabbage, shaved
    • avocados, halved
    • 3 handfuls baby spinach
    • Handful coriander leaves
    • 1 bunch spring onions, finely sliced
    • Red chillies, sliced (optional)
    • Sesame seeds, toasted

Method

  1. Sauté onion, garlic and ginger in a little oil until fragrant.
  2. Add remaining ingredients, except lime juice, and simmer gently for 10 minutes (add a little water if it begins to look dry).
  3. Add lime juice to taste.
  4. Spoon chickpeas into serving bowls and add all the other serving ingredients.
  5. Serve warm.

Recipe Source: PnP Fresh Living