Thai Chickpea Curry (Quick & Easy!)

Heat the olive oil in a large deep skillet over medium heat, and saute the onion and pepper until softened, about 5 minutes. 2. Add in the ginger, garlic, and curry powder and stir for 1 minute, or until fragrant. 3. Add the coconut milk, chickpeas, salt, and maple syrup, then give the mixture a stir. Bring the liquid to a boil, then lower the heat and cover the pot to let the flavors simmer together for about 15 minutes. 4. Remove the lid and stir in the lime juice and fresh basil. Stir until the basil is wilted, then adjust any seasoning to your taste. Serve warm, with rice or cooked quinoa. 5. prep15 mins 6. cook45 mins 7. total1 hr