Ingredients
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2 teaspoons neutral oil, such as canola or avocado
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1 cup chopped onion
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1 cup diced bell pepper
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1 medium zucchini, halved and sliced
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1 (15 ounce) can chickpeas, drained and rinsed
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1 ½ cups coconut curry simmer sauce (see Tip)
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½ cup vegetable broth
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4 cups baby spinach
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2 cups precooked brown rice, heated according to package instructions
Directions
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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.
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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.
