Ingredients:
• 4 cups cooked chickpeas (2 BPA-free 15.5 oz cans or 2 cups dried chickpeas soaked and cooked well)
• 3 cloves garlic, crushed
• ½ cup each of scallions and celery, finely minced
• 2 eggs, beaten
• 3 T tahini
• ½ t ground cumin
• ½ t turmeric
• 1 ½ t salt
• ¼ t cayenne pepper
• dash of black pepper
Directions:
Heat the oil in a large skillet or soup pot and saute the onion until soft. Add garlic and ginger slices. Cook, stirring, for 2 minutes. Add the chicken (or other protein) and cook for 1 minute. Mix the curry paste and a small amount of coconut milk together, and add that mixture, the rest of the coconut milk and the lemongrass stalk to the pot. Simmer for 5 minutes. Add the vegetables and cook until the vegetables are tender and the chicken is fully cooked. Add basil, reserving some for garnish. Serve hot.