Recipe: Vegan Thai Chickpea Curry - Marla Meridith

Ingredients

• 2 cups jasmine rice, cook to package directions
• 2 tablespoons virgin coconut oil
• 1 cup diced red onion
• 1 clove garlic, minced
• 1 (15 ounce) can chickpeas, drained & rinsed
• 1/2 cup canned coconut milk
• 1 cup cherry tomatoes, halved
• 1 yellow bell pepper, diced
• 2 tablespoons thai red curry paste
• 2 tablespoons chopped fresh cilantro
• salt & pepper to taste