INGREDIENTS
2 tsp
avocado oil or canola oil
1 cup
chopped onion
1 cup
diced bell pepper
1
medium zucchini, halved and sliced
1 15 ounce can
chickpeas, drained and rinsed
1 1/2 cups
coconut curry simmer sauce (see Tip)
1/2 cup
vegetable broth
4 cups
baby spinach
2 cups
precooked brown rice, heated according to package instructions