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Coconut Chickpea Bowl
Ingredients
1
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
2
avocados
, halved
3 handfuls
baby spinach
Handful
coriander leaves
1 bunch
spring onions
, finely sliced
Red chillies,
sliced (optional)
Sesame seeds,
toasted
Method
Sauté
onion, garlic and ginger in a little oil until fragrant.
Add
remaining ingredients, except lime juice, and simmer gently for 10 minutes (add a little water if it begins to look dry).
Add
lime juice to taste.
Spoon
chickpeas into serving bowls and add all the other serving ingredients.
Serve
warm.
Recipe Source:
PnP Fresh Living
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