Name: Green Chickpea Curry with Couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 Tbsp coconut oil; 1/4 medium yellow onion ((diced // 1/4 onion yields ~1/2 cup)); 4 cloves garlic ((minced)); 2 Tbsp minced or grated fresh ginger ((or galangal // skin removed)); 1/2 cup finely diced carrots; 1 15-ounce can chickpeas ((thoroughly rinsed and drained)); 3 1/2 Tbsp green curry paste ((I used Thai Kitchen brand)); 2 1/2 cups light coconut milk ((1 1/4 14-ounce cans yield ~2 1/2 cups)); 1 cup vegetable stock ((if low sodium, add more salt)); 3-4 Tbsp coconut sugar ((or sub maple syrup)); 1 tsp lime zest ((or a small handful of kaffir lime leaf)); 3/4 cup dry Israeli couscous* ((see notes for substitutions)); Sea salt ((to taste)); Baked or pan-fried crispy tofu ((see notes)); Bean sprouts or shredded Brussels sprouts; Lime juice; Fresh basil or cilantro ((chopped/torn))