Recipe of the Month: Curried Chick Peas

The kitchen has recently kicked off Meatless Monday lunches. It's a great way for the Center to be mindful of the global impact of our choices, an opportunity for the kitchen to show off different recipes and the breadth of their knowledge, plus a great chance for those of us here to enjoy an ever-widening variety of foods. This dish has appeared during Indian themed meals. It serves 4 people.

2 medium diced onions

6-8T Curry paste

3 cans chickpeas, drained1c diced tomato

¾c canned coconut milk

¾c veggie broth

Sauté onion in olive oil until soft. Add curry paste and heat for one minute. Add chick peas, tomato with juice, coconut milk and broth.  Simmer, uncovered, about 20 minutes until the flavors combine and thickened. Adjust seasoning to taste. Serve with brown rice.Like the monthly recipes? We're going to continue these, but you can also get a lot of our recipes in one handy place in our newly-reprinted cookbook. Our refreshed 5th edition has many of the traditional favorites, some new offerings and healthier takes on old staples. Check it out the next time you're around!