Curry Coconut Chickpeas - cooking recipe

Ingredients

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

Preparation

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.
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.