Thai Kitchen Red Curry Chickpeas over Brown Rice

This recipe is cheap, quick, full of flavor, and very filling. I love making a large batch because it reheats well and is yummy for lunches.

Cook time is about 30mins.

1 Tbsp - Olive Oil (I love using garlic olive oil)
1 Medium Yellow Onion
2 Large Garlic Cloves (Minced)
1 Large Red Bell Pepper
2 Cans chickpeas/garbonzos (or equivalent homemade beans)
1 Not-Chick'n Boullion (or any vegetable boullion)
2 Tbsp - Thai Kitchen Red Curry Paste
4 Tbsp - Tomatoe Paste
Chopped Cilantro for garnish

Sautee onion, garlic, and red bell pepper in olive oil on medium heat. Then add in drained beans and continue cooking on medium heat.Toss in the remaining ingredients and cook for approximately another 20 minutes, stirring often. Garnish with freshly cut cilantro and serve over brown rice.