Very nice and easy to follow recipe that is very forgiving! I used panang curry paste and added some mushroom bouillon. Added some sliced up bok choy too. I made an amateur mistake of subbing in dried chickpeas that I had soaked only 1 hour before cooking instead of overnight, so my liquid almost dried out while my chickpeas were still crunchy in the middle, and I had already used up the 1 can of coconut milk! BUT everything turned out okay because I had soy milk in the fridge and I was able to get the creamy curry texture back with that and some water and cooked the chickpeas all the way through after simmering another 25 minutes. The spinach and bok choy lost their texture after cooking so long but that's okay, it still tastes great :)
