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Chickpeas And Broccoli Coconut Curry

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Ingredients

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2 tablespoons olive oil
1 small onions or 1 medium onion chopped
4 garlic cloves peeled and minced
1 inch piece gingerroot peeled and minced
4 cups broccoli florets
1 (15 ounce) can chickpeas drained and rinsed
1 tablespoon curry powder
1 vegetarian chicken bouillon cube
1 (15 ounce) can coconut milk
salt and pepper

Nutritional information

576.1
Calories
373 g
Calories From Fat
41.5 g
Total Fat
28.3 g
Saturated Fat
0 mg
Cholesterol
470.7 mg
Sodium
45.7 g
Carbs
7.4 g
Dietary Fiber
1.1 g
Sugars
13.5 g
Protein
416g
Serving Size

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Chickpeas And Broccoli Coconut Curry

Features:
    Cuisine:

    This recipe would be perfect for a cozy night in.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Chickpeas and Broccoli Coconut Curry


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    Steps

    1
    Done

    Heat Olive Oil, Over Medium-Low Heat, in a Large Saute Pan. Add Onions, Garlic and Ginger, and Saute Until the Onions Are Translucent.

    2
    Done

    Add Broccoli Florets and Continue Cooking For 8-10 Minutes Until the Broccoli Is Cooked Through but Still Has a Crunch to It.

    3
    Done

    Add Chickpeas, Curry Powder and Vegetable Bouillon Cube Dissolved in 1/4 Cup of Boiling Water. Cook For 3 Minutes.

    4
    Done

    Stir in the Can of Coconut Milk. Cook the Curry, Stirring Occasionally, For About 10 More Minutes. the Coconut Milk Is Thick and Will Thicken Some More as It Cooks. If You Want You Can Thin It Out With 1/4 Cup of Water or More If Necessary.

    5
    Done

    Season With Salt and Pepper to Taste, and Serve Immediately Over Cooked Rice.

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    Nala Bonilla

    Culinary magician transforming basic ingredients into extraordinary meals.

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