This one Judith uses when she needs to make something quick.  I had the pleasure to watch her make this....I will post my version soon as I get home to make it.

Vegan Curry Chickpea

Ingredients:

• 1 cup of sweet peas or snowpeas
• 1/2 sweet onion, diced
• 1 carrot, shredded 
• 2 teaspoons oil
• 2 teaspoons garlic, minced
• 2 cans of coconut milk
• 3 tablespoons of red curry paste
• 1 lime juice (actual juice from a lime)
• 1 tablespoon of curry powder
• 1 can of chickpeas
• 1/2 teaspoon garlic powder
• 1/2 -1 teaspoon of salt (to taste)
• 1/2 cup of cilantro, chopped

Instructions:

1. Add sweet peas, onions, carrots, peppers, and oil using a large pan and saute over medium heat for 5 minutes or until tender.
2. Add garlic and cook until fragrant, generally for another minute.
3. Add coconut milk, curry paste, lime, juice, curry powder, chickpeas, garlic and salt.  Continue  to stir and cook until the chickpeas are heated through (about 5 minutes)
4. Stir in cilantro.  Taste and add additional curry if its not strong enough or salt to your desired taste.  

Delicious by itself or served over Rice, quinoa and topped with additional cilantro.

Sidenote:  I watched her make this three times, each time was slightly different, therefore make this recipe yours.  The second time she sauteed step 1& 2 together then added step 3&4 together and topped it with additional cilantro.  Once she used sweet peas once she used snap peas, either way it was still delicious.

Let us know if you make it what variations you made and if you noticed any difference.  Also share your pictures.

As Promised.... After our Jamaican quest for the Best Curry Chickpeas we found it.  We also found out that Beans doesn't have to give you gas if you put a little vinegar in them!  Wow! Game Changer!

Vegan Curry ChickPeas

• 2 tablespoons of coconut oil
• 1/3 Large onion, chopped
• 3 organic garlic cloves, minced
• 1 teaspoon of ginger, freshly grated is best
• 2 scallions chopped
• 3 tablespoons curry powder
• 1 teaspoon ground paprika
• 2 teaspoon of dried thyme (fresh thyme is best)
• 1 medium tomato, chopped or 1 can of fire roasted tomatoes 
• 1 diced carrot
• 2 can of chickpeas (15oz) or 3 cups of dried cooked chickpeas
• 1 can of coconut milk
• 1/2 cup water
• 1/4 teaspoon of Cayenne pepper
• salt to taste

Instructions:

We also have a quicker recipe to share with you from the same person. Sorry, this was so delicious I forgot to take pictures... Please share your pictures.

The Continental Congress approved the final wording of the Declaration of Independence on July 4, 1776. They'd been working on it for a couple of days after the draft was submitted on July 2nd and finally agreed on all of the edits and changes. 

July 4, 1776, became the date that was included on the Declaration of Independence, and the fancy handwritten copy that was signed in August (the copy now displayed at the National Archives in Washington, D.C.) It’s also the date that was printed on the Dunlap Broadsides, the original printed copies of the Declaration that were circulated throughout the new nation. So when people thought of the Declaration of Independence, July 4, 1776 was the date they remembered.
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In contrast, we celebrate Constitution Day on September 17th of each year, the anniversary of the date the Constitution was signed, not the anniversary of the date it was approved. If we’d followed this same approach for the Declaration of Independence we’d being celebrating Independence Day on August 2nd of each year, the day the Declaration of Independence was signed!  by Constitutionfacts.com