Reviewed by Amber Shuey, FMCHC of Forum Health Tampa
Recipe source: Cooktoria, Serves 6, Vegetarian
- Chickpeas (two 15oz cans)
- Canned coconut milk (full fat)(one ~14oz can)
- 2 Zucchini
- 1 Yellow onion
- 3 Garlic cloves
- Baby spinach (2 handfuls)
- Cilantro (chopped)(1⁄3 cup)
- Chives (chopped)(1⁄3 cup)
- Thai red curry paste (2 TBS)
- Coconut aminos (2 TBS)
- Ginger (minced)(1 TBS)
- Rinse the produce with water, then dry. Cut the ends o! the onion and zucchini. Dice the onion, then cut the zucchini into medium-sized cubes. Mince the garlic cloves. Drain and rinse the chickpeas.
- In a large pot over medium-high heat, add 2 TBS of olive oil and the diced onion. Cook stirring until softened, 3-4 minutes.
- Add the chickpeas, and stir until heated through, 1-2 minutes. Then add the garlic, ginger, and red curry paste to the pot. Stir until well combined.
- Lower the temperature to medium heat, then stir in the coconut milk and chopped zucchini until combined. Cover the pot and cook for 5 minutes.
- Add spinach, then stir until wilted, about 2 minutes. Add coconut aminos, cilantro, and chives, then stir once more.
