• Heat a large dutch oven over medium-high heat, then add the coconut oil. When hot, toss in the chopped red onion, yellow onion and carrot. Stir occasionally and sauté until begining to become translucent, about 8 minutes.
• Now pour in your strained and rinsed canned chicpeas. Stir it in, and make a well in the middle of the pot (so the bottom of the pot is exposed). Scoop the curry paste and garlic paste into the well, and cook for 60 seconds before mixing with the chickpeas and onions.
• Pour in the soy sauce, 2 cans of diced tomatoes and salt/pepper. Stir well, then add the turmeric, garam masala, curry powder, garlic powder, dried thyme and coriander. Mix well and cook for 5 minutes.
• Now pour in the coconut cream, stiring well. Bring the mixture to a simmer, and allow to simmer for 20 minutes, stirring occasionally to prevent burning.
• When done, toss in some chopped parsley or cilantro and serve immediately, refridgerate or freeze.

To Freeze:

• Allow the mixture to come to room temperature before spooning into ziplock freezer bags, stasher bags, or freezer safe glass containers. (I don't actually recommend plastic bags because the microplastics can leach into your food). Try to get as much air out of the bags before sealing. Make sure to label the date so you know how long they have been frozen!
• Lay the bags flat in a freezer and freeze! Once fully frozen, you can stack the freezer bags.
• These coconut curry chickpeas can be left frozen for up to 3 months! When ready to serve, allow the bag to sit in warm water for a few minutes before scooping out the curried chickpeas into a microwave safe bowl. Microwave for 2-4 minutes, stirring occasionally. You also have the option to re-heat on the stove top.