Ingredients
2 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 small yellow onion, chopped
Kosher salt
Freshly ground black pepper
15 oz. can garbanzo beans, rinsed and drained
1 medium red bell pepper, cut into 1/2" pieces
1 package ramen noodles (seasoning packet reserved for another use)
32 oz. low-sodium vegetable broth
13 oz. can full-fat coconut milk, shaken well
2 tbsp. red curry paste
1/2 tsp. cayenne pepper (optional)
1/2 c. chopped fresh cilantro
Preparation
Step 1In a large pot over medium-low heat, combine olive oil, garlic and onion; season with salt and pepper. Cook for 2 to 3 minutes. Add garbanzo beans and bell pepper. Cook 2 to 3 minutes.Step 2Add broth, coconut milk and curry paste and stir until combined. (Optional: Add cayenne pepper to make it spicy.) Bring to boil and simmer for 5 minutes. Add ramen noodles and cook until al dente.Step 3Garnish with chopped cilantro and serve immediately.
