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Skillet Curry Chickpea Potpie
Ingredients
  • 1 ( 14- ounce) can light coconut milk, well shaken and stirred, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped  white onion (about 1 small)
  • 1 cup chopped peeled  carrot (about 1 large)
  • 1 tablespoon grated  fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • ¼ cup no-salt-added tomato paste
  • 2 (15-ounce) cans no-salt-added chickpeas, rinsed
  • 1 cup frozen peas
  • ¼ cup chopped  fresh cilantro, plus more for garnish
  • ½ teaspoon plus ⅛ teaspoon salt
  • ½ (17-ounce) package frozen puff pastry sheets, thawed
Steps
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