Vanadium

• 1 Tbsp olive oil
• 1-2 cloves of garlic, minced
• 1 medium onion
• 1 540ml can of chickpeas, drained
• 1 398ml can coconut milk
• 2 tsp. red curry paste
• 1 tsp. cumin
• 1 tsp. turmeric
• 1 tsp. salt
• 1 540ml can diced tomatoes

• 2 cups of rice, uncooked

Start cooking the rice according to normal directions. 

Fry the garlic and onion in the olive oil until the onion is translucent. Add the drained chickpeas and fry for 2 more minutes.  Add the remaining ingredients and bring them to a boil. Simmer for 5 minutes.

Serve over the rice.