Pina Colada Curried Chickpea

1 (20 oz.) can pineapple tidbits or chunks
4 Tbsp butter (oil or earth balance sticks)
1 medium onion, chopped
2 cloves garlic, chopped
2 large carrots, coined
1 Anaheim pepper, chopped
1 green bell pepper, chopped into large chunks
1 granny smith apple, peeled, and chopped fine
1/2 c. fresh basil, chopped
1 t. chicken bouillon granules (Edward&Sons NOTChicken Bouillon)
3 T. Flour
4 T. Curry powder
1 Tbsp red curry paste
1 t. cumin
1 t. salt
1 can coconut milk
2 cans garbanzo beans, drained

Cooked Rice

Drain pineapple. Heat butter in skillet, add pineapple and carrots. Cook over medium heat until starting to turn golden and caramelized, about 15 minutes. Add onion, garlic, Anaheim pepper, bell peppers, and apple. Saute until onion is translucent. Add basil. Combine bouillon, flour, curry, cumin, and salt. Whisk into skillet with red curry paste.. Cook 2 minutes. Stir in coconut milk and stir until thickened. Add garbanzo beans. Serve over rice