VEGEN GREEN CHICKPEA CURRY

Ingredients:
2 cups cooked chickpeas
1 tablespoon coconut oil
1 large onion, finely chopped
3 cloves garlic, minced
1 thumb-sized piece of ginger, grated
1 tablespoon green curry paste
1 can (13.5 oz) coconut milk
1 cup vegetable broth
1 cup green beans, trimmed and halved
1 cup diced bell peppers (any color)
1 cup baby spinach
1 tablespoon soy sauce
1 tablespoon lime juice
Salt and pepper to taste
Fresh cilantro for garnish
Cooked rice or naan for serving
Instructions:
Heat coconut oil in a large saucepan or pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add minced garlic and grated ginger, and cook for an additional 1 minute.
Stir in the green curry paste and cook for another minute, until fragrant.
Add the cooked chickpeas, coconut milk, and vegetable broth to the pot. Bring to a boil and then reduce heat to low, cover, and let simmer for 10 minutes.
Stir in the green beans and diced bell peppers, and let simmer for another 5 minutes, until the vegetables are tender.
Add the baby spinach and cook until wilted, about 2 minutes.
Stir in soy sauce, lime juice, salt, and pepper to taste.
Serve hot over cooked rice or with naan, garnished with fresh cilantro.