Chickpea Coconut Curry – BodyFit By Amy

CHICKPEA COCONUT CURRY
Serves 4 | Level: Easy

INGREDIENTS
2 tablespoons oil
2-3 garlic cloves, chopped
1 can (15.5 oz) unsalted garbanzo beans (chickpeas), drained
1 can (14.5 oz) unsalted diced tomatoes
1 can (13.66 oz) coconut milk (unsweetened)
2 tablespoons of tomato paste (optional)
1 tablespoon red curry paste
Salt + pepper (to taste)
2-3 cups chopped fresh kale

DIRECTIONS
1. Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
2. Add the drained chickpeas, crushed tomatoes, coconut milk, tomato paste, curry paste, salt, and pepper and simmer 3-5 minutes on medium-high heat.
3. Stir in the chopped kale. Simmer for 1-2 minutes until kale is softened.
4. Enjoy!

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