Curried Rice & Chickpeas

Ingredients
1 tbsp olive oil
1 small onion, minced
1 clove of garlic, minced
4 tsp red curry paste
1 cup white rice
1 cup vegetable stock
1 can coconut milk
1 can of chickpeas/garbanzo beans, drained & rinsed
15 ounces diced tomatoes, (if canned, drain)
1 cup green peas
Salt & Pepper to taste
⅓ cup cashews, chopped

Instructions
Heat olive oil over medium heat in a medium saucepan.
Add in onion, cover and cook for 5 minutes.
Add in garlic and curry paste and cook for an additional minute.
Stir in rice.
Add vegetable stock and coconut milk and bring mixture to a boil.
Reduce heat to simmer, season with salt & pepper to taste, cover and cook for 40 minutes.
Stir in chickpeas, tomatoes, and green peas.
Cook for an additional 10 minutes.
Serve hot, sprinkled with cashews if you wish.


This is 4 tsp of red curry paste. That may be pretty hot of some, I felt I could have added more. Really adjust to what you think the heat level of curry you can take.


The added cashews give a nice crunch and creaminess to the dish.