Dishing Up The Dirts' Chickpea Coconut Curry with Bok Choy and Tatsoi
1 cup rice (we used brown)
2 tbsp coconut oil
1 medium sized onion, diced
3 cloves of garlic, minced
2 tsp curry powder
1/4 tsp sweet paprika
Salt and pepper freshly ground black pepper
1 cup vegetable stock (or water)
1 (15 ounce) can of chickpeas, drained
1 (15 ounce) can full-fat coconut milk
3 cups roughly chopped bok choy
1 bunch of tatsoi, washed
1 tbsp fresh lime juice
½ bunch of cilantro, chopped
Put 1 cup of rice into a pot and add a little less than 2 cups of water. Bring to a boil then reduce setting to low and cover for about 40 minutes. Once cooked, set aside.
Heat the oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic, curry powder, sweet paprika, and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.
Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 20 minutes. Add the lime juice, chopped bok choy, and tatsoi and keep on low heat until the greens wilt down. Season to taste with additional salt and pepper.
Mix in cilantro
Serve the soup with a scoop of rice.