Coconut chickpea curry

 from https://pinchofyum.com/coconut-curry-salmon#tasty-recipes-57379 with alterations

Chickpeas:

• 15 oz can chickpeas
• 2 tsp curry powder
• 4 tsp onion powder
• 2 tsp garlic powder
• 1 tsp kosher salt
• 1 Tbsp olive oil

Coconut Curry:

• 2 Tbsp olive oil
• 1 Tbsp minced garlic (6 cloves)
• 3 Tbsp ginger paste
• 1/4 cup lemongrass paste 
• 1 Tbsp brown sugar
• 1/4 red curry paste
• 13.5 oz (1 can) full fat coconut milk
• 13.5 oz water
• 500g potato, diced
• 200g carrot, diced
• 250g green cabbage, sliced
• 200g sweet potato, grated
• 1/2 cup red lentils
• 3 Tbsp vegan fish sauce
• 3 Tbsp soy sauce
• 3 Tbsp hemp seeds (opt)
• lots of lime juice and zest

Chickpeas: Toss chickpeas with seasonings, then pan fry on medium heat, stirring occasionally, while making the curry. 

Coconut Curry Sauce: Heat the olive oil over medium heat. 

Add garlic, ginger, and lemongrass; sauté for 5 minutes. 

Add brown sugar and curry paste; sauté for 3 minutes. 

Add the can of coconut milk, the red lentils, and a canful of water. Cook for about 5 minutes, stirring occasionally. then add the vegetables and cook until potatoes and carrots are soft and the red lentils are falling apart.

Season with fish sauce, soy sauce, and lime juice to taste.