1. Cook the rice according to package directions. Meanwhile rinse and drain the chickpeas, chop the green onions and finely dice the bell pepper.
2. Heat the oil in a pan and cook chickpeas, green onions and bell pepper 2 minutes. Add the curry, bean sprouts and coconut milk and bring to a boil. Simmer on low heat for 10 minutes. Season with salt (in moderation) and pepper. Serve the curry with the rice.
Per serving: 708 calories, 31g fat, 8g saturated fat, 0mg cholesterol, 1208mg sodium, 95g carbohydrate, 13g fiber, 4g sugar, 15g protein