Recipe Name Coconut-Peanut Chickpeas and Vegetables Submitted by lfenster Recipe Description quick and easy and full of nutritional value Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 1 tablespoon olive oil 1 medium (2-1/2" dia) Onion, chopped 1 medium (approx 2-3/4" long, 2-1/2" dia) red bell peppers strips 3 cloves garlic minced 1 tablespoon curry powder 2 tablespoons peanut butter creamy 1 can (15 oz) coconut milk 3 cups chickpeas (15oz can) 14.5 ounces diced tomatoes (14 oz can), drained 3 cups, chopped Kale 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon peanuts, crushed and unsalted roasted, for garnish Steps Sequence Step 1 Heat oil and add onion and bell pepper. Cover and cook for about 10 mins. Add garlic and curry powder and cook until fragrant, about 30 secs. 2 Add peanut butter and gradually stir in coconut milk. Add chickpeas, tomatoes, and kale, stirring to wilt the kale, about 5 mins, season with salt and pepper to taste. 3 Simmer until flavors are well blended, about 7 mins. Serve over basmati rice sprinkled with peanuts.