Thai Chickpea-Almond Curry

Ingredients

• ½ cup brown rice, rinsed and drained (1½ cup cooked)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 medium zucchini, cut into matchsticks
• 1 red bell pepper, sliced
• 2 scallions, thinly sliced
• ½ 14-oz. can light coconut milk (¾ cup)
• 1½ tablespoons fresh lime juice
• 1½ tablespoons almond butter
• 2¼ teaspoons grated fresh ginger
• ¾ teaspoon low-sodium soy sauce (or tamari or liquid aminos)
• 1 teaspoon red curry paste
• 1 clove garlic
• ¼ sea salt, plus more to taste
• 1 pinch crushed red pepper flakes (optional)
• 1½ tablespoons fresh basil, finely chopped (optional)
• 1 lime cut into wedges