Curry Coconut Chickpeas

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This recipe comes from the fall 2008 issue of clean eating. it's nutty and creamy and has great flavor and texture and color. it's also vegan. this is just an all around beautiful dish. the nutritional values per serving are: 179 calories, 5 g fat, 27 g carbs, 6 g fiber, 5 g sugars, 7.5 g protein, 300 mg sodium, 0 mg cholesterol

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Steps

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Preheat a nonstick frying pan , lightly coated with spray , over medium heat.

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Add napa cabbage.

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Saute until cabbage shrinks down.

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Add onion and pepper.

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Saute for 2 to 4 minutes.

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Add 1 tablespoon coconut milk , along with garlic , ginger , and curry powder.

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Saute for 2 minutes.

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Add remaining coconut milk , chickpeas , salt and pepper.

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Heat until warm.

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Add fresh basil and serve.

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Ingredients

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olive oil flavored cooking spray, napa cabbage, onion, red bell pepper, light coconut milk, fresh garlic, fresh ginger, curry powder, chickpeas, sea salt, fresh ground black pepper, fresh basil