Chickpea Curry

Ingredients

• 2 tbsp vegetable oil or ghee
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne (optional)
• 1 can (14.5 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup coconut milk
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan, for serving

Instructions

1. 1Heat the oil in a large pot or deep skillet over medium heat and cook the onion for 4 to 5 minutes until softened and lightly golden.
2. 2Add the garlic and ginger and cook for 30 seconds until fragrant.
3. 3Stir in the curry powder, cumin, turmeric, and cayenne, and toast for about 1 minute to bring out their flavor.
4. 4Add the diced tomatoes and simmer for 5 minutes, stirring occasionally and scraping up any browned bits.
5. 5Stir in the chickpeas and coconut milk, then bring to a gentle simmer.
6. 6Cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce has thickened slightly; season with salt to taste.
7. 7Garnish with cilantro and serve over rice or with naan.

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