Name: Easy Chickpea Curry with Coconut Rice
Total time: 30 min
Yield: 2 to 4
Ingredients: 1 1/2 cups jasmine rice; 1 1/2 cups light canned coconut milk; 1/2 cup coconut water; 1 tablespoon coconut oil; 1/4 teaspoon salt; 1 1/2 tablespoons coconut oil; 2 leeks, (cleaned, trimmed + sliced); 1/2 red pepper, (sliced); 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 garlic cloves, (minced); 1/2 teaspoon freshly grated ginger; 2 tablespoons red curry paste; 1/3 cup sugar snap peas, (cut into thirds); 1 (14-ounce) can full-fat coconut milk; 1 1/2 cups cooked chickpeas; 3 tablespoons freshly torn cilantro