Thai Peanut Coconut Curry Chickpeas

Thai Peanut Coconut Curry Chickpeas.

•3 Cloves Garlic.

•½ Red, Green, and Yellow Bell Pepper.

•1 large carrot, thinly sliced.

•3 Sprigs of Thyme.

• 1 Chopped White Onion.

•2 Stalks Green onions, diced.

• 1Can Coconut Milk (HIGH in fat! try low fat)

•2 Tablespoons Organic Satay Sauce. (Wegman’s Thai Peanut sauce)

•2 Tablespoons Curry Powder.

•1 Tablespoons Natural Peanut Butter.

•½Teaspoon Ginger salt.

·      1 clove garlic

·      1 tbsp oregano

·      2 teas cumin

•½Teaspoon Smoked Paprika.

•½Teaspoon Dry Parsley Flakes.

•2 Cans Chickpeas.

Method: On Medium heat into a Cast Iron or Nonstick Pan.

• Burn Curry Powder for about 5 mins.

• Add Other Dry Spices to Pan and Combine well.

•Add Chopped White Onion, Carrot, Scotch Bonnet Pepper, Thyme, And Garlic along with the Coconut Milk, and Peanut Butter Satay Sauce, (Peanut sauce) stir and little it simmer for about 10 minutes before adding Chickpeas.

• Stir, cover and turn the stove down to low and let it simmer for 5 minutes.

•Remove Cover and add.

Bell Peppers And Green Onions Stirring well, cover and let it cook for another 5 minutes and you're done.