Coconut-Curry Chickpea Stew

I made this recipe recently and it came out really nice! So simple and inexpensive to make.

Ingredients:
One large onion, Two medium zucchini, One tbsp curry powder, One (13.6 oz) can coconut milk, Two (14.5 oz) cans chickpeas

Steps: 1. Heat a large greased skillet on medium-high. Finely chop the onion and add to skillet. Cook 5 min.

1. Meanwhile, cut the zucchini into 1-inch chunks and add to skillet. Cook vegetables 5 min., until golden, stirring occasionally.

2. Stir in the curry powder and cook 1 min.

3. Add the coconut milk and heat to a simmer. Season with salt.

4. Drain and rinse the chickpeas, and add to skillet. Cook 8–10 min., until zucchini is tender.

This made four generous servings. Could probably turn it in to five and have it for a lunch Meal Prep for the week. I added a little bit of turmeric and some shredded carrots, otherwise I kept to the recipe.
According to My Fitness Pal it comes in around 300 calories for four servings. I used Trader Joe's Lite Coconut Milk. May be a little higher / different if you use another style of Coconut Milk.
Enjoy...

Link to the recipe is here:
https://www.savoryonline.com/recipes/145791/coconut-curry-chickpea-stew

bon appetit