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Categories:
olive oil onion red bell pepper jalapeno garlic vegetable broth chickpeas tomatoes curry powder salt black pepper light coconut milk brown rice cilantro
Viewed: 25 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 jalapeno, seeded and finely chopped
- 2 large cloves garlic, finely chopped
- 2 cups low sodium vegetable broth
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup tomatoes, chopped
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14 ounce) can light coconut milk
- 3/4 cup brown rice, Cooked
- 2 tablespoons cilantro, Chopped
Method
- In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
