Chickpea Curry

Serves 5-6

1 Tbsp Grapeseed Oil
1 eggplant, diced
1 red bell pepper, diced
1 jalapeño, minced
1 clove garlic, minced
1 sweet potato, diced
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 cups cooked chickpeas
1 can coconut milk
1 Tbsp curry powder
1 cup of vegetable broth
1 Tbsp Bragg's Amino Acid 

1 Tbsp Gochugaru (may substitute 1/2 Tbsp Crushed Red chilis)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne

Instructions: 
Heat oil over medium heat and add the veggies. Stir to combine and sauce for about 5-7 minutes until they begin to soften.  Add the spices and stir to combine.  Add the broth, bring to a boil, lower to a simmer and cook until the veggies are tender and cooked through, add the chickpeas and heat through. Add the cocounut milk and cook on low for 10-15 minutes. Season with Bragg's, salt, pepper and cayenne. ​