For the morning person looking to start their day with a fiery kick, these coconut curry chickpeas are just what your overnight oats need. Creamy coconut milk and spicy curry powder join forces in an ultra-flavorful sauce. Topped with roasted red peppers for a pop of color, this savory bowl is a balanced, satiating dish to get your metabolism up and moving.
1 tablespoon extra-virgin olive oil
2 tablespoons curry powder
1 cup canned unsalted chickpeas, drained and rinsed
Heat oil in a large nonstick skillet over medium heat. Add curry powder; stir for 30 seconds, until fully combined. Stir in chickpeas. Add coconut milk and let simmer for 5 minutes. Sprinkle with salt and toss to combine.
Top oats evenly with chickpea mixture and roasted red peppers.