Curry Coconut Chickpeas

• olive oil flavored cooking spray
• 1 cup napa cabbage or 1 cup bok choy, sliced
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup light coconut milk (shake can first)
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon curry powder
• 3/4 cup chickpeas, drained (low sodium, canned)
• 1/4 teaspoon sea salt
• 1 pinch fresh ground black pepper
• 1 tablespoon fresh basil, thinly sliced

1. Preheat a nonstick frying pan, lightly coated with spray, over medium heat. Add napa cabbage; saute until cabbage shrinks down. Add onion and pepper; saute for 2 to 4 minutes.
2. Add 1 tablespoon coconut milk, along with garlic, ginger, and curry powder; saute for 2 minutes. Add remaining coconut milk, chickpeas, salt and pepper; heat until warm. Add fresh basil and serve.

olive oil, cabbage, onion, red bell pepper, light coconut milk, fresh garlic, fresh ginger, curry powder, chickpeas, salt, fresh ground black pepper, fresh basil

Taken from www.food.com/recipe/curry-coconut-chickpeas-359315 (may not work)