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- By Raven Chelanee, on July 7th, 2012, Chickpeas, Curry, Gluten Free, Grains, Legumes, Rice, Vegan, Vegetarian
- Prep time: 10 mins
- Cook time: 1 hour 5 mins
- Total time: 1 hour 15 mins
- Yields: 4 bowls
- 1 tbsp olive oil
- 1 small onion, minced
- 1 clove of garlic, minced
- 4 tsp red curry paste
- 1 cup white rice
- 1 cup vegetable stock
- 1 can coconut milk
- 1 can of chickpeas/garbanzo beans, drained & rinsed
- 15 ounces diced tomatoes, (if canned, drain)
- 1 cup green peas
- Salt & Pepper to taste
- â cup cashews, chopped
View Full Recipe at Cook. Eat. Delicious!
