Cooking Instructions
- 1
Prepare chickpeas per instructions on package....(Rinse, soak overnight, rinse again, then simmer on med-low for 65-70 min.) I will sometimes use my INSTANT POT and cook them straight from the package in 40min
- 2
Cook the Brown rice per instructions on package...(Rinse then add rice, water and dash of salt to pot. Bring to a boil then cover and simmer on low for 45min.) My general rule is do not lift the lid during this time and to watch the bubbles inside the pot. Once the bubbles are gone then the rice is done
- 3
Combine chickpeas and rice in a bowl. Mix in the Red Thai Curry Paste
- 4
Layout the rice pulse mixture onto plate then add parsley and serve
- 5
(Optional) change it up and add a hard boiled egg and broccoli with a side of Brussel sprouts
- 6
(Optional) add some extra red curry paste with sauted mushroom, onion and diced tomatoe, salt and pepper to taste
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