1 Can Chickpeas
6 Tb Silk Almond Milk
3 Tb Curry Powder
1 Tb Coconut Oil
1 Tb Ground White Pepper
1 Box Banza Chickpea Shells
Salt to taste
1. Heat sauté pan to medium heat
2. Add 1 Tb coconut oil. Let it melt and coat the bottom of the pan
3. Add rinsed and drained chickpeas, almond milk, curry powder, white pepper, and salt.
4. Sauté on medium heat until sauce thickens slightly (about 5-10 minutes)
5. Cook pasta.
6. Top pasta and arugula with Chickpea curry!