½ cup dried chickpeas, soaked and cooked or 1-15 ounce can organic chickpeas
2 tablespoons coconut oil or olive oil
1 onion, ½ half moon
1 tablespoon minced garlic
1 teaspoon turmeric
1 carrot, julienne
¾ lb sweet potatoes or winter squash, cut into 1 inch chunks
1 red pepper
1 zucchini, 1” dice
1 yellow squash, 1” dice
1 tablespoon Thai green or red curry paste or chili paste
2” piece ginger, grated
1 stalk lemongrass, use only the tender inner part, peeled, sliced and smashed
1 – 15 oz can whole organic coconut milk, do not use lite
1 lime, zested
Juice of 2 limes (possibly more)
1 cup coarsely chopped fresh tomatoes or 1-15 oz can, any kind of tomato except whole
snow or snap peas, trimmed
½ bunch greens such as spinach or watercress
Sea salt to taste
Cayenne to taste – optional
½ cup coarsely chopped fresh basil
½ cup coarsely chopped fresh cilantro
If you are using dried chickpeas, soak overnight, discard soaking water and then pressure cook with 2 cups water, 1 bay leaf and 1” piece of kombu. Once pressure cooker has come to full pressure, cook the beans for 35 minutes.
Using a stockpot, add oil to the pot and heat on a medium heat. Add the onions to the oil and sauté until they become translucent. Add the garlic and turmeric and sauté for a minute. Be careful not to burn the garlic. Next add the carrots and sweet potato or squash and sauté for a few minutes, adding a little sea salt to help the veggies sweat. Then add the zucchini, yellow squash and red peppers. Add the coconut milk, lemongrass, curry paste, ginger, lime juice and lime zest, tomatoes, and chickpeas and season with sea salt. Bring to a boil, then lower the heat. Put a lid on the pot and let it simmer until the veggies are tender. Add the greens and snow/snap peas in the last 5 minutes so they don’t overcook. Season with cayenne to taste and add more sea salt and lime juice if needed.
Stir in the basil and cilantro at the end.
Serve with rice.
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