Easy Chickpea Curry With Coconut Rice

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1 1/2 cups jasmine rice

1 1/2 cups light canned coconut milk

1/2 cup coconut water

1 tablespoon coconut oil

1/4 teaspoon salt

1 1/2 tablespoons coconut oil

2 leeks, cleaned, trimmed + sliced

1/2 red pepper, sliced

1/2 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves, minced

1/2 teaspoon freshly grated ginger

2 tablespoons red curry paste

1/3 cup sugar snap peas, cut into thirds

1 (14-ounce) can full-fat coconut milk

1 1/2 cups cooked chickpeas

3 tablespoons freshly torn cilantro

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