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Ingredients
  

  • cups cooked or canned chickpeas if canned, drain and rinse
  • 2 medium carrots chopped
  • 1/4 red, yellow, green and orange bell pepper chopped
  • 1 can coconut milk
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon Jamaican jerk seasoning optional
  • 2-3 tablespoon curry powder
  • Salt and pepper to taste
  • 1/2 tablespoon garlic seasoning
  • 1 tablespoon turmeric

Instructions
 

  • Sautee carrots with coconut oils in medium saucepan for about 2 minutes
  • Add bell peppers to saucepan, sautee for an additional 2 minutes
  • Add chickpeas and combine all ingredients
  • Add coconut milk
  • Add curry powder, turmeric, garlic seasoning, Italian seasoning, jerk seasoning, salt and pepper
  • Combine all ingredients and let simmer for additional 5-8 minutes on low hea
  • Enjoy!