| Preparation time | 10 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Very Easy |
| Servings | 8 |
Ingredients
4 teaspoons avocado oil or canola oil2 cups chopped onion2 cups diced bell pepper2 medium zucchinis, halved and sliced2 (15 ounce) cans chickpeas, drained and rinsed3 cups coconut curry simmer sauce (see Tip)1 cup vegetable broth8 cups baby spinach4 cups precooked brown rice, heated according to package instructions
Directions
- Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini; cook, stirring often, until the vegetables begin to brown, 5 to 6 minutes.
- Add chickpeas, simmer sauce and broth and bring to a simmer, stirring. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes. Stir in spinach just before serving. Serve over rice.
Tips
Tip: Look for a prepared curry sauce with 400 mg sodium or less per serving.