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Coconut Curry Chickpea Overnight Oats with Roasted Red Peppers

Photo: Jamie Vespa
Yield

2 servings

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.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons curry powder
  • 1 cup canned unsalted chickpeas, drained and rinsed
  • 1/2 cup canned light coconut milk
  • 1/4 teaspoon kosher salt
  • Basic Overnight Oats
  • 2 tablespoons chopped roasted red peppers

Nutrition Information

  • calories 416
  • fat 18.5 g
  • satfat 4.2 g
  • monofat 3.4 g
  • polyfat 4.8 g
  • protein 16 g
  • carbohydrate 48 g
  • fiber 10 g
  • sugars 10 g
  • cholesterol 11 mg
  • iron 4 mg
  • sodium 601 mg
  • calcium 212 mg

How to Make It

  1. 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.
  2. Top oats evenly with chickpea mixture and roasted red peppers.