Ingredients

• 2 19 Oz cans of Chick Peas, drained and rinsed
  
• 1 Can Coconut Milk (low fat works well too)
  
• 2 tablespoons Red (or green) Thai Curry Paste
  
• 2 stalks of Lemon Grass, chopped in 4" chunks (to be removed before eating) Or I often use the tube of lemongrass paste that you can readily buy in your produce section.
  
• 4 tablespoons Coconut Oil
  
• 2 tablespoons Brown Sugar, Coconut Sugar or Agave Syrup
  
• Dash or more of salt - season to taste