Easy Thai Chickpea Curry with Coconut Rice.

INGREDIENTS

coconut rice

1 1/2 cups

jasmine rice

1 1/2 cups

light canned coconut milk

1/2 cup

coconut water

1 tbsp

coconut oil

1/4 tsp

salt

chickpea curry

1 1/2 tbsp

coconut oil

leeks, cleaned, trimmed + sliced

1/2

red pepper, sliced

1/2 tsp

salt

1/2 tsp

pepper

garlic cloves, minced

1/2 tsp

freshly grated ginger

2 tbsp

red curry paste

1/3 cup

sugar snap peas, cut into thirds

1 14 ounce can

full-fat coconut milk

1 1/2 cups

cooked chickpeas

3 tbsp

freshly torn cilantro