* 1 x 15oz can chickpeas (1/2 dried beans, cooked)
* 1/2 cup vegetable broth
* 4 cups baby spinach
1. Rice
Bring water to a boil. Add rice. Reduce heat to medium. Cook covered until all water is absorbed. Still occasionally.
2. Curry Sauce
Wisk together coconut milk and curry paste. Slowly bring up to temperature over medium-low heat.
3. Curry
Heat oil in a skillet over medium-high heat. Add onion, pepper and zuccini. Cook, stirring often, until vegetables have browned (5-6 minutes). Add chickpeas, broth and curry sauce. When mixture reaches a soft boil reduce to medium-low and simmer until vegetables are soft (4-6 minutes).
4. Serve
Stir in spinach just before serving. Serve 1 1/2 cups of curry over 1/2 cup of rice.
