Let us put some spice in your life! Our Coconut Curry with Roasted Chickpeas is the latest recipe from our resident dietitian, Rebecca. Enjoy this creamy, spicy sauce combined with roasted chickpeas over warm rice or with tasty naan. Find all the ingredients you need at your local grocery store.
DIRECTIONS
Preheat the oven to 400°F.
Spray a sheet pan with Clearly by Best Choice cooking spray.
Place the rinsed chickpeas on the sheet pan.
Drizzle the chickpeas with olive oil, then sprinkle them with the salt and curry powder. Gently toss to coat the beans.
Roast the beans in the oven for 20 to 25 minutes or until beans are browned and crispy.
While the beans are roasting, prepare your curry sauce.
In a saucepan, place the 2 tbsp of olive oil and the chopped onion. Cook the onions over medium high heat until they are translucent, about 10 minutes.
Stir in the garlic, curry powder, turmeric, and ginger and continue cooking for an additional 2 minutes.
Pour in the coconut milk and bring the mixture to a low boil over medium heat.
Add in the soy sauce and brown sugar.
Stir all the ingredients to combine and let the curry sauce simmer on medium low for 10 minutes for the flavors to blend.
Serve the curry sauce and roasted chickpeas over a bed of warm Clearly by Best Choice rice, if desired.
