Chickpea Coconut Curry
2 tbsp. oil
1 onion, chopped
2 cloves garlic, chopped
1 tbsp. curry powder
1 tsp. fresh ginger, finely chopped
1 can (15 oz.) diced tomatoes
1 can (15 oz.) chickpeas
1 tsp. "soy" sauce (optional)
1 cup coconut milk
1/2 cup pineapple chunks
Saute onion and garlic in oil.  Once softened, add curry powder and ginger and saute another minute.  Add diced tomatoes, chickpeas, "soy" sauce, coconut milk, and pineapple chunks.  Bring to a boil, then remove from heat and let sit until beginning to thicken.  Serve over couscous or rice.
Source: Intolerant Offspring Original
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat