Chickpea Coconut Curry with Quinoa

1 T. coconut oil

1 small onion

3 cloves garlic

1 red pepper

3 carrots

2 cans chickpeas

1 can full fat coconut milk

1/2 – 1 cup vegetable broth

1 T. curry

1/2 t. ginger

1 cup cooked quinoa

salt (to taste)

cayenne (to taste)

Saute onions and garlic in coconut oil. Add red peppers and carrots (or whatever veggies you have on hand) and cook until crisp tender. Add coconut milk, vegetable broth, curry and ginger. Stir, and simmer for 10 minutes or so. Stir in chickpeas and quinoa. Simmer for another 20 minutes. Taste. Add salt and cayenne to taste. The cayenne really knocks this out of the park.