I will keep it short today, but know this about today's recipe, it will keep you blood sugar balanced and the turmeric in the curry will help your liver- which means something if you enjoy a hot toddy or tipple to warm you up during the cooler months!
I LIVE for an easy recipe, especially as someone who cooks meals for people day after day. If something can taste delicious AND be easy, I'm 100% in!
1 can chickpeas, drained
1 can diced tomatoes, drained
2 cups chicken or vegetable stock
1/2 red onion, sliced into half moons
1 cup coconut milk
3 tbsp curry powder
1 tsp raw honey
Salt and pepper to taste
1 tbsp coconut oil
Cilantro for garnish
In a soup pot heat the oil on medium heat. Add the onion and cook for 3 minutes until fragrant and translucent.
Add the chickpeas, tomato and curry and cook an additional 4 minutes, stirring to not burn the curry.
Add the stock and honey and bring to a boil. Remove from heat, taste and adjust salt and stir in the coconut milk.
To serve, garnish with chopped cilantro. And for those who don't love cilantro, garnish with mint!