INGREDIENTS
2 cups
basmati rice
2 Tablespoons
vegetable oil
1
onion
1 serving
salt and pepper
2 tsp
curry powder
2 cloves
garlic
1 cup
vegetable stock
2 cans
canned chickpeas
13 1/2 Ounces
canned coconut milk
1 Tablespoon
honey
1 Tablespoon
hot sauce
1 Leaves
cilantro leaves
1