Garlic, Chick Pea, Pepper Jalapeno Puree, Canola Oil, Salt Iodized, Cilantro, Coconut Milk, Curry Powder, Long Grain White Rice, Brown Rice, Onion Diced Frozen (g)

*DO NOT FREEZE CANS OF COCONUT MILK!* Chickpeas in Curry Coconut Broth (3-4 crockpot or stovetop): Thaw completely in fridge. Crockpot: Empty chickpea mixture into crockpot. Stir in 2 cans of coconut milk (Split Orders stir in 1 can). Cover and cook on Low 6-8 hours. (Split Orders cook about 6 hours). Stir in cilantro. Stovetop: Empty chickpea mixture into pot. Stir in 2 cans of coconut milk (Split Orders stir in 1 can). Add 1 c. water (Split Orders add 1/2 c. water). Bring to a boil over medium heat. Reduce heat. Cover and simmer, stirring occasionally, approx. 1 ½ – 2 hours, adding water if necessary. Stir in cilantro. Serve over rice (included). — RICE for Chickpeas in Curry Coconut Broth (stovetop): FULL ORDERS: Use 4 c. water. SPLIT ORDERS: Use 2 c. water. Bring water to a vigorous boil. Add rice. Cover saucepan. Cook, covered, over very low heat. Cook White Rice for 12 min, cook Brown Rice for 25 min OR until water is absorbed. Remove from heat and allow to stand, covered, for 3 to 5 min. Fluff with a fork before serving. For firmer rice, reduce water and cooking time. For softer rice, increase water and cooking time.

This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.