Name: Green Chickpea Curry with Couscous
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp coconut oil; 0.25 medium yellow onion ((diced // 1/4 onion yields ~1/2 cup)); 4 cloves garlic ((minced)); 2 tbsp fresh ginger root ((or galangal // skin removed)); 0.5 cup carrots; 1 15-ounce can chickpeas ((thoroughly rinsed and drained)); 3.5 tbsp green curry paste ((I used Thai Kitchen brand)); 2.5 cups light coconut milk ((1 1/4 14-ounce cans yield ~2 1/2 cups)); 1 cup vegetable stock ((if low sodium, add more salt)); 3.5 tbsp coconut sugar ((or sub maple syrup)); 1 tsp lime zest ((or a small handful of makrut lime leaf)); 0.75 cup israeli couscous* ((see notes for substitutions)); null null sea salt ((to taste)); null null crispy tofu ((see notes)); null null bean sprouts (or shredded Brussels sprouts); null null lime juice; null null fresh cilantro ((chopped/torn))

Instructions

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1

Heat a pot, large saucepan or deep skillet over medium heat. Once hot, add coconut oil (2 tbsp), garlic (4 cloves), fresh ginger root (2 tbsp), finely diced carrots (0.5 cup) and yellow onion (0.25 medium).
2

Cook, stirring frequently, for 3-4 minutes or until the yellow onion (0.25 medium) is translucent. Add green curry paste (3.5 tbsp) and stir to coat. Cook for 1 minute.
3

Add can chickpeas (1 15-ounce) and stir to coat once more. Cook for 3-4 minutes.
4

Add light coconut milk (2.5 cups), vegetable stock (1 cup), coconut sugar (3.5 tbsp) (or maple syrup), lime zest (1 tsp) (or leaf), and stir to combine. Bring mixture to a heavy simmer over medium-high heat.
5

Once simmering, add israeli couscous (0.75 cup), stir and reduce heat to low. Cover and simmer for 15 minutes.
6

Taste and adjust seasonings as needed, adding [lime juice] for tang, coconut sugar (3.5 tbsp) or maple syrup for added sweetness, and [sea salt] for depth of flavor. Don’t be shy!
7

Then turn off heat and let rest for at least 10 minutes before serving. This will allow the flavor to permeate the can chickpeas (1 15-ounce) and israeli couscous (0.75 cup) even more.
8

Serve with fresh [lime juice], [fresh cilantro], sriracha, and just a sprinkle more [coconut sugar]. You can also serve with pan-seared [crispy tofu] and/or [bean sprouts] or shredded Brussels sprouts.