Vegan Chickpea Coconut Curry

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • In a small microwave-safe bowl, combine half the garlic and 1 TBSP olive oil (2 TBSP for 4). Cover bowl with plastic wrap and microwave until warm and fragrant, 20-30 seconds; stir to combine. (Keep covered until ready to use in Step 5.)

• While rice cooks, heat a drizzle of oil in a large pan, over medium-high heat. Add onion, a big pinch of salt, and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes. • Add chickpeas, chili powder, curry powder, and remaining garlic; cook, stirring frequently, until fragrant, 1-2 minutes.

• Thoroughly shake coconut milk in container before opening. • Add coconut milk, crushed tomatoes, stock concentrate, ½ cup water (1 cup for 4 servings), and 1½ tsp sugar (3 tsp for 4) to same pan; stir to combine. Bring to a boil, then reduce to a simmer. • Cook, stirring occasionally, until thickened, 4-6 minutes. Taste and season with salt and pepper if desired.

• Meanwhile, evenly brush tops of pitas with garlic oil; sprinkle with half the parsley, a pinch of salt, and pepper. Toast on top rack (use a baking sheet or place directly on rack) until golden, 2-3 minutes. TIP: Feel free to use your toaster oven instead. Keep an eye on the pitas as they toast so they stay soft rather than turning crispy. • Cut toasted pitas into quarters.