INGREDIENTS

½ cup dry (1 can) chickpeas

1 cup (200ml) coconut milk

1 can diced tomatoes

4 tbsp dried onion

1 tablespoon curry powder

½ tablespoon blackstrap molasses

Add 1/4 tsp powdered garlic. a. nd ½ teaspoon black pepper.

1 cup dried rice

1. If using dry chickpeas: Soak chickpeas in plenty of water overnight. The next day, drain, rinse and transfer to a large saucepan. Cover with plenty of water and boil for 45 minutes or until the chickpeas are soft. When the chickpeas are ready, drain, rinse and set aside.

2. If using canned chickpeas: Drain and set aside.

3. Add tomatoes, garlic powder and onions to a medium saucepan, add ½ cup of water and saute for 10 minutes or until soft.

4. Add blackstrap molasses and curry powder in and stir to incorporate.

5. Add coconut milk and cooked chickpeas. Simmer for 10 minutes.

6. cook rice - boil until soft with 2 cups water