Ingredients

2 tablespoons Olive Oil

2 teaspoons Garlic [minced]

1 Onion [chopped]

1/4 teaspoon Salt

1/8 teaspoon Pepper

1 can Garbanzo Beans [rinsed and drained, 15 0z]

1 Red Pepper [diced in 1/2 inch pieces]

1 cup Snap Peas [cut in 1/2 inch pieces]

3 Summer Squash [spiralized]

32 ounces Vegetable Broth

13 ounce Coconut Milk [shake well]

2 tablespoons Red Curry Paste

1/2 teaspoon Cayenne Pepper

1/2 cup Cilantro [chopped]

Preparation

  1. In a large pot over medium-low heat, combine olive oil, garlic and onion; season with salt and pepper. Cook for 2 to 3 minutes. Add garbanzo beans, bell pepper, sugar snap peas and zucchini noodles; cook for 2 to 3 minutes

  2. Add broth, coconut milk and curry paste and stir until combined. (Optional: Add cayenne pepper to make it spicy.) Bring to boil and simmer for 5 minutes

  3. Garnish with chopped cilantro and serve immediately