Curry Chickpea Salad

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  • 1 tablespoon coconut oil
  • 1 tablespoon curry powder
  • 1 medium onion, chopped
  • 1 bay leaf
  • 1 sprig thyme
  • 3 cloves garlic, minced
  • chickpeas, fresh, soaked and boiled or canned, drained and rinsed
  • 1 carrot, sliced or shredded
  • ¼-½ cup cabbage, shredded
  • ½ cup water
  • ½ cup coconut milk
  • hot pepper, to taste
  • Himalayan salt or sea salt, to taste

1. Heat coconut oil and add curry powder, onion, bay leaf, thyme and garlic. Add chickpeas, carrot and cabbage and stir.

2. Add water and coconut milk. Increase heat to a slight boil and simmer for 10 minutes.

3. Add hot pepper and salt. If too thick, add water. If too runny, add mashed chick peas.