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CHICKPEA CURRY RECIPE //
1 1/4 cups light coconut milk
1 cup vegetable broth
1 cup white rice, cooked
1 tablespoon Kikkoman® Soy Sauce
1 tablespoon curry powder
2 teaspoons Kikkoman® Thai Red Curry Sauce
1 teaspoon minced garlic
2 (15-oz.) cans chickpeas, rinsed and drained
1/3 cup diced red bell pepper
Recipe Instructions: Prepare white rice to package instructions. While rice is cooking, sauté garlic and red bell peppers in a sauce pan for about five minutes. Next add in coconut milk, vegetable broth, Kikkoman® Soy Sauce, curry powder, minced garlic and Kikkoman® Thai Red Curry sauce and bring to a boil in a medium skillet. Keep at a low boil for 15 minutes, stirring occasionally. Keep at a low boil for 15 minutes, stirring occasionally. Next add chickpeas and cook for 5 minutes. Stir in extra bell pepper, if you like and cook for 5 minutes more. Plate and serve over white rice.
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