Chickpea Lemongrass Curry

Ingredients:

• 1 jar of Red Boat Vietnamese Lemongrass Curry Sauce
• 1 15.5oz canned chickpeas, drained and rinsed
• ½ small onion, diced

Directions:

1. In a pan over medium-low heat, add neutral oil. Add onions and sauté until softened.
2. Add drained chickpeas and Red Boat Vietnamese Lemongrass Curry Sauce. Bring to a boil and reduce to a simmer, until thickened, about 5-10 minutes. Enjoy over rice!