Recipe by Chef Peter (Veggie D’Light)

Ingredients:

  • Chickpeas or Navy Beans – 2 small cans (800g)
  • Onion Powder – 1 teaspoon
  • Garlic Powder – 1 teaspoon
  • Himalayan Pink Salt – to taste
  • Black Pepper – to taste
  • Big Red Onion – 1 piece
  • Large Carrot – 1 piece
  • Irish Potato -1 piece
  • Fresh Thyme – a few sprigs
  • Caribbean Curry Powder – 3 tablespoons
  • Organic Coconut Oil – 3/4 cup
  • Water – 1 cup
  • Tomato Paste OR Coconut Milk (optional) – 1 tablespoon