Source: Half Baked Harvest | Serves: 3-4 | Time: 40 min
What I Changed
Used red onion instead of shallots
Skipped the lemon zest
Skipped the cheese
Used lime juice instead of lemon
Skipped the rice, it's plenty hearty on it's own
Ingredients
1/4 cup EVO
1 14-oz #chickpeas, drained
S&P
2 #zucchini, diced
2 ears sweet# corn, kernels removed from the cob
1/2 red onion, chopped
1 inch fresh ginger, grated
2 cloves garlic, minced or grated
1 1/2 tbsp yellow curry powder
1/2 tsp cayenne pepper, more or less to taste
1 14-oz can coconut milk
2 tbsp tahini
1 tbsp lime juice
1/4 cup fresh cilantro, roughly chopped
Sesame seeds and green onions, to serve
Instructions
Heat 1/4 cup olive oil in a large pot over medium heat. When the oil shimmers, add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes.
Add the zucchini, corn, red onion, garlic, and ginger. Season with salt and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.
Stir in the curry powder and cayenne and cook until fragrant, about 1 minute. Add the coconut milk, 1/3-1/2 cup water, and the tahini. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and cilantro.
Serve in bowls with green onion and sesame seeds.