Chickpea Coconut Curry
Ingredients:
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
Directions:
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