Chickpea White Bean Curry with Veggies over Rice

(not my photo)

Ingredients:

2 tablespoons avocado oil

1/2 cup onion, chopped

1/4 teaspoon salt and black pepper

2 teaspoons curry powder

2 cloves garlic, chopped

1 cup chicken stock

One 15-ounce can chickpeas, drained and rinsed

One 15-ounce can white beans, drained and rinsed (or 2 cans chickpeas)

One 13.5-ounce can coconut cream

1 to 2 tablespoons honey

1 to 2 tablespoons lime juice

1 to 2 tablespoons hot sauce

1/4 teaspoon hot pepper seeds

1 small chopped zucchini

1/4 cup chopped green pepper

1/4 cup chopped tomato

2 cups basmati rice

Chopped fresh cilantro, for garnish.

Directions:

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the chicken stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, bean, coconut cream, honey, lime juice, pepper seeds and a tablespoon of hot sauce. Bring to a boil, reduce the heat, add the remaining veggies and simmer for 10 minutes. Taste and adjust the seasoning.

Serve the curry over the rice.  Garnish with the cilantro.

Yield: 4 to 6 servings

based on recipe from:  https://www.foodnetwork.com/recipes/ree-drummond/chickpea-curry-with-rice-2813244 with my changes