This dish comes together quickly, especially if you use leftover rice. To make it even more substantial, add a cooked, chopped chicken breast (or two) in Step 4. Adjust the peppers and spices to suit your own taste.
- 2 tablespoons vegetable oil (I use coconut oil)
- 1 medium onion (about 6 ounces), chopped
- 1 medium red bell pepper (about 6 ounces), chopped
- 2 jalapeño chilis, seeded and finely chopped
- 2 large cloves garlic, finely chopped
- 2 cups low-sodium vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup chopped tomatoes, seeded and peeled, fresh or canned
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1 (14-ounce) can light coconut milk
- 1 cup cooked brown rice
- 2 tablespoons chopped fresh cilantro or parsley
- In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes.
- Add the garlic and cook, stirring constantly, 1 minute.
- Add the broth, chickpeas, tomatoes, curry powder, cumin, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.
- Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
Source: Adapted from www.epicurious.com