get your yummy back

Yield: 4 servings

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. The original recipe is from Epicurious, but I found it needed more spice and kick, so I have adapted it to suit my taste. Adjust the peppers and spices to suit your own taste.

Ingredients:

• 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

Procedure:

1. In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes.
2. Add the garlic and cook, stirring constantly, 1 minute.
3. 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.
4. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Source: Adapted from www.epicurious.com