Green Chickpea Curry with Couscous

coconut oil

yellow onion, diced (~1/2 cup)

garlic, minced

minced or grated fresh ginger (or galangal), skin removed

finely diced carrots

(425 g) can chickpeas, thoroughly rinsed and drained

(~52 g g) green curry paste (I used Thai Kitchen brand)

light coconut milk (about 1 1/4 14-ounce cans)

vegetable stock (if low sodium, add more salt)

(36-48 g) coconut sugar (or sub maple syrup)

lime zest, or a small handful of kaffir lime leaf

(~112 g) dry Israeli couscous* (see notes for substitutions)

Sea salt

Baked or pan-fried crispy tofu (see notes)

Bean sprouts or shredded Brussels sprouts

Lime juice

Fresh basil or cilantro, chopped/torn