Chickpea Curry

This recipe came from my friend Elle, and while it may be a carb overdose waiting to happen, it's gu-u-ud! If you can find light coconut milk, you can lessen the fat content a bit. Serve it with rice or couscous.

Chickpea Curry

1 tbsp. olive oil
1 onion, diced
1 tbsp. garlic
1 tbsp curry powder or curry paste
1 can coconut milk
1 15-oz can chickpeas, rinsed & drained
2-3 medium red potatoes, peeled & diced
1 c green peas (optional)

In a large skillet over medium heat, heat oil. Saute onion and garlic until softened. Stir in curry; mix well and saute 2 minutes longer. Add remaining ingredients. Simmer, covered, from 45-60 minutes, or until potatoes are soft.

Serves 4.