Chickpea Curry - The Buddhist Chef

Ingredients

• 1 chopped onion
• 1 red pepper cut into strips
• 2 tablespoons canola oil
• 1 tablespoon curry powder
• 1/4 teaspoon crushed red peppers
• 1 tablespoon cane sugar
• 4 tablespoons nutritional yeast (15 g)
• 1 tablespoon tomato paste
• 1 can of (19oz) 540 ml chickpeas, drained and rinsed
• 1 can of (13,5 oz) 400 ml coconut milk
• salt to taste (I suggest 1/2 to 1 teaspoon)