Curry Coconut Chickpeas

Olive Oil
2 cups napa cabbage, sliced
1 cup onion, diced
1 cup red bell pepper, diced
1 cup coconut milk (You can make this by using equal parts water and dry unsweetened shredded coconut. Simmer for several minutes, then place in a blender, puree, then strain in cheesecloth and squeeze out the liquid, which is your coconut milk.)
2 tsp garlic, minced
2 tsp fresh ginger, grated
2 tsp curry powder
1-1/2 cup chickpeas
1/2 tsp salt
Pinch black pepper (fresh ground is best)
2 Tbsp fresh basil, thinly sliced (optional, but really adds a lot!)

Heat olive oil in skillet over medium heat. Add cabbage and saute until cabbage shrinks down a bit. Add onion and pepper and saute for 2-4 minutes. Add 2 Tbsp coconut milk along with garlic, ginger, and curry powder. Saute for 2 minutes. Add remaining coconut milk, chickpeas, salt and pepper. Heat until warm. Add fresh basil and serve.

Serve with: Fresh fruit and granola bars
or
Fruit Gelatin and muffins, biscuits, or bread