Easy Curry Chickpeas

Ingredients:

• 2 tbsp of Olive oil

• Onion Power

• Garlic salt

• Black pepper

• Salt

• A splash of Coconut milk

• 1 diced Roma tomato

• 1/4 Red Onion

• 2 tbsp of chopped ginger

• 2 tbsp of chopped onion

• 1 can of chickpeas

• 1 cube of Golden Curry Japanese Curry (Level of choice)

• 1 Cup of Basmati Rice

• 1 Cup of water

• 1 Cup of vegetable broth

• 1 Whole Carrot (Chopped)

• Half of avocado

Side of chopped carrots.

1. Bring one cup of water to a boil and boil your chopped carrot on low-medium heat.

Chickpea curry

1. In a separate pot heat olive oil on medium heat.

2. Add chopped onion and ginger.

3. Sauté until fragrant, add diced Roma tomato. Roast this to your liking.

4. Bring heat down and add a half of Golden Curry Japanese Curry. Mush all of this together and let this thicken.

5. Add drained chickpeas into the pan.

6. Stir together and add onion powder, garlic salt, and black pepper to taste.

7. Add 1 cup of vegetable broth.

8. Stir and bring down to a simmer.

Basmati Rice

1. Rinse rice.

2. Place in microwave safe bowl.

3. Add water.

4. Microwave for 10 minutes.

Chickpea curry (Continued)

1. Check on simmering curry.

2. Add a splash of coconut milk and stir.

3. Keep warm.

Basmati Rice (Continued)

1. Bring rice out of microwave.

2. Stir and let sit.

While this cooling

1. Sauté red onion.

2. Drain water from boiling carrots.

3. Slice avocado.

Layer everything into one bowl and enjoy. :)

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