Thai-Like Green Curry

• 3/4 pound chickpeas (garbanzo beans) dried, about 3 cans
• 4 large green chili peppers
• 1 medium onions chopped
• 1 tablespoon garlic chopped
• 1/2 cup cilantro or coriander, not too tightly packed
• 3/4 each lemon zest removed with vegetable peeler no white pith
• 2 teaspoons coriander ground
• 1 teaspoon cumin ground
• 1 teaspoon turmeric ground
• 1/4 teaspoon cardamom seeds
• 1/4 teaspoon star anise ground
• 1 tablespoon soy sauce, tamari
• 1 tablespoon worcestershire sauce optional not necessarily vegetarian
• 1 cup apple juice
• 14 ounces milk, skim evaporated, or substitute soy or rice milk
• 1 x rice

1. Soak garbanzo beans and cook according to package directions.
2. Take next set of ingredients and blend in food processor or blender until they form a paste.
3. Heat a non-stick skillet over medium heat for a few minutes then add paste.
4. Stir and cook for about five minutes.
5. Some of paste may stick and brown but don't let it burn.
6. Add apple juice and stir to unstick bottom crust.
7. Cook for another 5 minutes stirring.
8. Add cooked garbanzo beans and bring to a low boil.
9. Reduce heat and simmer about 15 minutes.
10. Add evaporated milk and simmer another 15 minutes.
11. Serve over rice.

chickpeas, green chili peppers, onions, garlic, cilantro, lemon zest, coriander ground, cumin ground, turmeric ground, cardamom seeds, star anise ground, soy sauce, worcestershire sauce, apple juice, milk, rice

Taken from recipeland.com/recipe/v/thai-like-green-curry-40828 (may not work)