Coconut Chickpeas

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Coconut Chickpeas

Yield: 4-6

Author: Riley Shaia

Ingredients

• 4 cups brown rice or any rice you like
• 1 small onion, finely diced
• 6 cloves garlic, minced
• 2 cans of chickpeas, rinsed and drained
• 2/3 cups tomato sauce
• 1 can lite coconut milk
• Salt and pepper to taste
• 1 tsp Tumeric
• 2 cups spinach, finely chopped
• 3-4 carrots, diced

Instructions

1. In a pan over medium heat, saute the onion until it is starting to soften. Add the garlic and saute for another 30 seconds. You can leave the onion out and it is delicious.
2. Add in the diced carrots and saute for 5 minutes or until softened.
3. Add the chickpeas, tomato sauce, and a can of coconut milk. Stir until combined then add the spices and stir again.
4. Add the spinach and stir it again. Allow it to simmer for 5-10 minutes then remove from heat and serve over a bed of your favorite rice.