INGREDIENTS

• 2 Tbsp olive oil

• 1 small onion

• 2 cloves garlic

• 1 cup Vegetable Stock

• 1 can coconut milk

• 1 inch fresh ginger

• 1 1/2 Tbsp curry powder

• 1 to 2 tablespoons honey

• 29 oz can chickpeas

• 1 Carrot Chopped

• 1 to 2 tablespoons sriracha sauce

• Chopped fresh cilantro, for garnish

INSTRUCTIONS

Heat the oil in a medium skillet over medium-low heat.

Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes.

Stir in the curry powder and garlic and cook for 30 seconds.

Pour in the vegetable stock and stir to scrape up all the brown bits in the pan.

Add the carrots, chickpeas, coconut milk, honey and a squirt of sriracha.

Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.