Chickpea Coconut Curry with Bok Choi and Tatsoi
1 cup rice (we used brown)
2 TB coconut oil
1 medium sized onion, diced
3 cloves of garlic, minced
2 teaspoons curry powder
1/4 teaspoon sweet paprika
Salt and pepper freshly ground black pepper
1 cup vegetables 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 TB fresh lime juice
½ bunch of cilantro, chopped
1. 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.
2. 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.
3. 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 3 tatsoi and keep on low heat until the greens wilt down. Season to taste with additional salt and pepper.
4. Mix in cilantro
5. Serve the soup with a scoop of rice.