Coconut Chickpea Curry
Prep Time: 10 minutes
Cooking Time: 10 minutes
Measuring cups and spoons
2 teaspoons olive oil
1 cup chopped onion
1 cup diced bell pepper
1 medium zucchini, halved and sliced
1 can (15 ounces) chickpeas, drained and rinsed
1 ½ cups coconut curry simmer sauce
½ cup vegetable broth
4 cups baby spinach
- Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and zucchini; cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
- Add chickpeas, simmer sauce and broth and bring to a simmer, stirring. Reduce heat to medium-low and simmer until the vegetables are tender, about 5 minutes. Stir in spinach just before serving.