* 1 chopped onion * 1 red pepper cut into strips * 2 tablespoons canola oil * 1 tablespoon curry powder * 1/4 teaspoon crushed red peppers * 1 tablespoon cane sugar * 4 tablespoons nutritional yeast (15 g) * 1 tablespoon tomato paste * 1 can of (19oz) 540 ml chickpeas, drained and rinsed * 1 can of (13.5 oz) 400 ml coconut milk * salt to taste (I suggest 1/2 to 1 teaspoon)
### Instructions
1. In a large skillet over medium-high heat, sauté the onion and bell pepper in the oil for 5 to 10 minutes. 2. Add the curry powder, crushed red pepper, cane sugar, nutritional yeast, tomato paste and chickpeas. 3. Sauté for about 3 minutes 4. Stir in the coconut milk, add the salt and continue to cook the mixture, stirring occasionally, until thick and creamy (10 to 15 minutes). 5. Serve on basmati rice and garnish with basil leaves.
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### Ingredients
* 1 chopped onion
* 1 red pepper cut into strips
* 2 tablespoons canola oil
* 1 tablespoon curry powder
* 1/4 teaspoon crushed red peppers
* 1 tablespoon cane sugar
* 4 tablespoons nutritional yeast (15 g)
* 1 tablespoon tomato paste
* 1 can of (19oz) 540 ml chickpeas, drained and rinsed
* 1 can of (13.5 oz) 400 ml coconut milk
* salt to taste (I suggest 1/2 to 1 teaspoon)
### Instructions
1. In a large skillet over medium-high heat, sauté the onion and bell pepper in the oil for 5 to 10 minutes.
2. Add the curry powder, crushed red pepper, cane sugar, nutritional yeast, tomato paste and chickpeas.
3. Sauté for about 3 minutes
4. Stir in the coconut milk, add the salt and continue to cook the mixture, stirring occasionally, until thick and creamy (10 to 15 minutes).
5. Serve on basmati rice and garnish with basil leaves.
[Source](https://www.thebuddhistchef.com/recipe/chickpea-curry/)