Green Chickpea & Chicken Curry

Jess gets into these kicks when he finds a particular food he likes where he wants to eat it all the time; it is currently Indian food, but before that it was Thai.  So I have been casually looking around for recipes to save us some money when we get to craving various Asian foods.

I found this Chickpea Curry recipe by Dana at Minimalist Baker and it immediately sounded good. While we don't usually order curry, we have tried it and liked it. Jess isn't about the vegetarian lifestyle, so I went ahead and added a chicken breast. But you definitely do not have to! This has a lot of flavor and depth and all that stuff without it.

I altered the recipe just a bit, but not a ton. If you'd like the vegan version, then head on over to the link above.

Ingredients
2 tablespoons coconut oil
4 clove garlic, minced
1/2 small onion, diced
1 tsp ground ginger
1 shredded carrot
1 chicken breast, diced
3.5 tablespoons green curry paste
15 oz chickpeas (garbanzo beans), drained and rinsed
14 oz light coconut milk
1 1/2 cups chicken broth
3 tablespoons honey
1 teaspoon lime juice
1/2 cup dry Jasmine rice

Instructions
Heat oil in a large skillet and add garlic, onion, carrot, ginger, and chicken. Cook until chicken is done.

Add curry paste and stir, cook 1 minute.

Add chickpeas and cook another 3-4 minutes.

Add coconut milk, chicken broth, honey, and lime juice. Bring to a boil then stir in rice.  Turn down to a simmer, cover, and cook 15-20 minutes or until rice is done cooking.

I let mine simmer a little longer with the lid off...solely because we weren't ready to eat yet. That made it thicken up a bit, so more stew-ish than a traditional curry, but still delicious!

I'll probably add more carrots in the future, and maybe some cayenne pepper for more heat.