Coconut Curry Chickpea Stew

  

Coconut Curry Chickpea Stew

Ingredients

• 1 large onion
• 2 medium zucchini
• 1 tbsp curry powder
• 1 (13.6 oz) can coconut milk
• 2 (14.5 oz) cans chickpeas

Steps

1. Heat a large greased skillet on medium-high. Finely chop the onion and add to skillet. Cook 5 min.
2. Meanwhile, cut the zucchini into 1-inch chunks and add to skillet. Cook vegetables 5 min., until golden, stirring occasionally.
3. Stir in the curry powder and cook 1 min.
4. Add the coconut milk and heat to a simmer. Season with salt.
5. Drain and rinse the chickpeas, and add to skillet. Cook 8–10 min., until zucchini is tender.