*Chickpea Curry w/ Coconut Rice

Organic Leek, 1lb.
In Stock
$1.49

Red Bell Pepper, ea.
In Stock
$2.49
Ginger, 8oz. Bag.
In Stock
$1.09
Garlic Bulb, ea.
In Stock
$0.99

AMS Sugar Snap Peas, 8oz.
$2.99
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Easy Chickpea Curry with Coconut Rice

Coconut Rice

  • 1 1/2 cups white or brown rice
  • 1 1/2 cups canned coconut milk
  • 1/2 cup coconut water
  • 1 tablespoon coconut oil
  • 1/4 teaspoon salt

Chickpea Curry


  • 1 1/2 tablespoons coconut oil
  • 2 leeks, cleaned, trimmed + sliced
  • 1/2 red pepper, sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/2 teaspoon freshly grated ginger
  • 2 tablespoons red curry paste
  • 1/3 cup sugar snap peas, cut into thirds
  • 1 (14-ounce) can coconut milk
  • 1 can chickpeas, drained and rinsed
  • 3 tablespoons freshly torn cilantro
Coconut Rice

Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil.

Chickpea Curry


While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.
Serve immediately with the coconut rice!

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