1 15-ouncecan chickpeasthoroughly rinsed and drained
3 1/2Tbspgreen curry pastethis was about a half jar of the Thai Kitchen brand--reduce if you like things very mild
1 15-ouncecan coconut milk
1 15-ouncecan broth of your choice
3-4Tbspmaple syrup or sweetener of your choice
zest from one lime
3/4cupdry Israeli couscous
Sea salt to taste
Instructions
Heat a large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot, cauliflower and onion.
Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
Add chickpeas,, coconut milk, broth, maple syrup (or other sweetener), lime zest, and stir to combine. Bring mixture to a simmer.
Once simmering, add couscous, stir and reduce heat to low. Cover and simmer until couscous is tender, about 15 minutes.
Taste and adjust salt, sweetener as needed and add lime juice if you chose.
Then turn off heat and let rest for at least 10 minutes before serving, but ideally make ahead and reheat because the sauce will continue to thicken for a couple hours.
Notes
If you can't find the Israeli couscous, you can leave it out and serve over brown rice. Or to preserve the creaminess, you might try another small pasta like orzo or even alphabet pasta (especially if serving young kids).
Nutrition
Calories: 456kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.