Rated 3 stars by 2 users
1 tablespoon Coconut Oil
1 red onion, diced
2 (15.5 ounce) can chickpeas
1 (13.5 ounce) can coconut milk
1 (28 ounce) can no salt added tomato sauce
1/2 cup water
1 bag Curry Skillet Meal Seasoning
1 cup dry jasmine rice
1/2 cup cilantro
Heat Coconut Oil in a 12-inch nonstick skillet over medium heat. Add onion and saute for 3-4 minutes or until translucent.
Stir in remaining ingredients, except rice and cilantro. Bring to a simmer.
Stir in rice.
Cover, and cook for 12-15 minutes or until rice is tender. Stir occasionally.
Serve with cilantro if desired.
Calories 580, Fat 23 grams, Saturated Fat 17 grams, Carbs 81 grams, Fiber 13 grams, Sugar 13 grams, Protein 18 grams, Cholesterol 0 milligrams, Sodium 620 milligrams
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