Curry Chick Peas

chickpeas (drained and rinsed)

onions ( I use leeks but you can use any type onion)

garlic (I use minced)

basil (I use dried)

lime juice (I use the bottle)

chopped tomatoes

curry paste or curry powder.... just know you'll need extra if you go with the powder

1 can of coconut milk (I use low cal/low sugar)

EVOO

sea salt

soy sauce (I use low sodium)

sugar (I use stevia)

1. chop/combine the onions,garlic, basil and lime juice.

2. Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.

3. Add curry paste (not a lot, I start with like a tablespoon) and the milk, stirring until the curry is dissolved. Add salt. Taste to see if you’d like your curry a little stronger then add more.

4. Add chickpeas and soy sauce (cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.)

5. Add the chopped tomatoes, basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes. Taste it, do you need more salt? Add it then add your sugar or sugar substitute.

   You can eat with some type of bread, rice or noodles! ENJOY Ya'll!