Packed with plant-based protein, completely filling, and loaded with flavor, this easy chickpea curry with coconut milk is sure to hit the spot!
[See Full Recipe]- In a blender, chop the garlic. Pour drained garbanzo into blender, keep 1 tbsp for garnish.
- Place lemon juice, tahini, oil, chopped garlic, and salt in blender. Blend until creamy and well-mixed.
- Add liquid from garbanzo beans in 1 tbsp increments if necessary.
- Serve topped with pepper and garbanzo beans.