Lunch

Name: Easy Chickpea Curry
Prep time: 20 mins
Cook time: 70 mins
Total time: 90 mins
Yield: 6
Ingredients: 1 1/2 cups Mahatma® Basmati Rice; 3 tbsp coconut oil; 1 onion, diced; 5 cloves garlic, minced; 2 tbsp minced gingerroot; 3 tbsp ground cumin; 2 tbsp curry powder; 1 tsp red pepper flakes; 1/4 tsp ground allspice; 10 sprigs fresh thyme; 2 tbsp tomato paste; 1 can (14 oz) coconut milk; 1 lb baby potatoes, halved; 2 1/4 cups reduced-sodium vegetable broth; 1 tbsp + 1 tsp salt; 2 tsp black pepper; 2 cans (each 15 oz) chickpeas, drained and rinsed; 1 cup frozen peas; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 cups collard greens, chopped; 3 scallions, thinly sliced; 1 tbsp + 2 tsp freshly squeezed lime juice; 6 sprigs cilantro

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