2cupscooked chickpeaseither canned or cooked from dried
minced scallions and cilantrooptional garnish
Heat coconut oil in a deep skillet over medium high heat. Add onions and carrots plus a pinch of salt and pepper. Cook until tender, about 7-9 minutes, stirring frequently.
Add Scotch bonnet and curry powder to the pan and stir until aromatic, about 30 seconds. Stir in vegetable broth and chickpeas. Bring to a boil then reduce to low and simmer for 30 minutes. Check for seasoning and add additional salt and pepper to taste before serving. Garnish with scallions or cilantro if you wish.
Habanero can be used if you can't find Scotch bonnet.