The "5 x C" Pot: Creamy Coconut Chickpea Couscous Curry

As Winter is approaching here in New Zealand I was after an easy one pot dish for Sunday nights watching a Surf Movie on the couch with the family.

Ingredients

• 1 tbsp olive oil

• ½ cup onion chopped

• ½ cup carrots chopped

• 2 tbsp garlic minced

• 1 tbsp ginger minced

• 1 tbsp curry powder

• 400ml (1 can) chickpeas rinsed drained

• 1 cup vegetable stock

• 400ml (1 can) coconut milk

• ¾ cup couscous

• 3 tbsp coconut sugar

• 1 tbsp lime zest finely grated

• Salt to taste

• Chopped coriander for topping

• Lime wedges for serving, optional

Instructions

• In a large saucepot, heat oil over medium-high heat.

• Add onions, carrots, garlic, and ginger.

• Cook stirring for 4-5 minutes.

• Add curry spices and cook for 30 seconds.

• Add chickpeas and stir to coat.

• Pour in vegetable stock and coconut milk. Bring to a simmer.

• Add couscous, coconut sugar, lime zest, and simmer with a closed lid, occasionally simmering for 15 minutes.

• Remove from the heat and season to taste with salt.

• Serve warm, garnished with chopped cilantro.

Hope you stay warm wherever you are in the southern hemisphere or stay cool and enjoy summer in the northern hemisphere.

Enjoy and share the stoke

Felix

#StayStoked

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