Blistered Cantonese Coconut Curry

Method

1. Start by prepping your olive oil, garlic, yellow onion so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the garlic and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the coconut curry, and cook until deeply browned and aromatic.
4. Fold in the chickpeas and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.