Yellow Thai Curry with Chickpeas

Crispy Roasted Chickpeas

• 15 ounce can chickpeas drained and rinsed; divided (I use reduced sodium)
• 1 tablespoon olive oil (vegetable oil may be substituted)
• 1 teaspoon paprika (smoked paprika may be substituted)
• ½ teaspoon salt or to taste
• ½ teaspoon freshly ground black pepper or to taste

Curry

• 2 tablespoons coconut oil (olive oil may be substituted)
• 1 small to medium sweet Vidalia onion finely diced (yellow onion or white onion may be substituted)
• 3 garlic cloves finely minced
• 1 tablespoon freshly grated ginger root or to taste (or 1 1/2 teaspoons ground ginger, or to taste)
• 2 to 3 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 2 to 4 tablespoons Thai yellow curry paste, or as desired and to taste (very important see Recipe Notes, below)
• 1 medium carrot peeled and thinly sliced
• 1 medium red bell pepper seeded and diced into bite-sized pieces (another color bell pepper may be substituted)
• 1 ½ cups broccoli florets
• 15 ounces coconut milk (one standard can, or about 14 to 15.5 ounces; full fat coconut milk recommended but lite may be substituted))
• ½ cup vegetable broth (water may be substituted)
• 1 tablespoon soy sauce (I use reduced sodium; use coconut aminos or tamari if you want to keep GF)
• 1 to 2 tablespoons lime juice (optional but recommended)
• ¼ to ⅓  cup cup fresh cilantro, finely chopped for garnishing; optional (basil may be substituted)
• 1 to 4 tablespoons light brown sugar, packed (optional and to taste; granulated sugar may be substituted)
• ½ teaspoon salt to taste
• ½ teaspoon freshly ground black pepper or to taste