Enough blabbering. I love coconut milk and chickpeas, and I love this recipe.
- 1 can coconut milk
- 1 can chickpeas, rinsed and drained
- yellow curry paste (or powder) to taste
- 1 tsp chili garlic sauce
- juice of 1/2 lime
- 1 tsp soy sauce
- salt to taste (if needed)
1. Bring coconut milk to bubbling in a sauce pan. Add in curry paste, sauces, juice, and salt to taste. Add in chickpeas and simmer for 10 mins, until sauce thickens a little. Serve over rice.