This curried chickpea dish is the perfect quick and delicious meal for a weeknight. Remember to soak dried chickpeas overnight, or have a can on hand. Experiment with different spices for warm ethnic flavours.
Heat oil in skillet over medium-high heat. Add onion and garlic and cook until translucent.
Add carrot and sauté until it starts to become tender.
Add chickpeas, zucchini, tomato paste, and all spices except for curry paste, blend into the oil.
Turn heat to medium and pour in coconut milk and add curry paste. Blend together with a spoon until the curry paste dissolves. Cover and let simmer on medium heat for 5 minutes or until flavours are blended.
Add cooked brown and wild rice to the pot and stir ingredients together.
Remove from heat and serve.
Note: Stores well in an air tight glass container in the fridge for up to 4 days.