Butternut-Cauliflower-Coconut Curry

INGREDIENTS

1 15 ounce can

unsalted chickpeas, rinsed and drained

3 tbsp

olive oil, divided

1/2 cup

frozen green peas, thawed

3/4 cup

chopped yellow onion

2 tbsp

minced fresh garlic

2 tbsp

all-purpose flour

1 1/2 tbsp

curry powder

1 cup

cubed peeled butternut squash

1 cup

fresh cauliflower florets

1 cup

diced red potatoes

4 cups

unsalted vegetable stock

1 tsp

freshly ground black pepper

1/2 tsp

kosher salt

1 cup

light coconut milk

Lime wedges (optional)