Curry Chickpea Salad
-1 tablespoon coconut oil
-1 tablespoon curry powder
-1 medium onion, chopped
-1 bay leaf
-1 sprig thyme
-3 cloves garlic, minced
-chickpeas, fresh, soaked and boiled, or canned, drained and rinsed
-1 carrot, sliced or shredded
-¼-½ cup cabbage, shredded
-½ cup water
-½ cup coconut milk
-hot pepper, to taste
-Himalayan salt or sea salt, to taste
Heat coconut oil and add curry powder, onion, bay leaf, thyme and garlic. Add chickpeas, carrot, and cabbage and stir.
Add water and coconut milk. Increase heat to a slight boil and simmer for 10 minutes. Add hot pepper and salt. If too thick, add water. If too runny, add mashed chick peas.
If you liked this post, click LIKE below!
