Chickpea Coconut Curry Bowls

Ingredients

• 1 can (15 oz) cooked chickpeas (canned, drained and rinsed)
• 1 can (13.5 oz) coconut milk (full-fat)
• 1/2 medium yellow onion
• 2 cloves garlic
• 1 tbsp fresh ginger(optional)
• 2 tsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 tbsp vegetable oil
• 1 tbsp lime juice(optional)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup cooked rice
• 2 tbsp cilantro (optional garnish)(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion; mince the garlic (and ginger if using). Drain and rinse the chickpeas.

2. 2

   Cook (25 minutes): Heat oil in a saucepan over medium heat. Sauté onion for 4–5 minutes until softened, then stir in garlic (and ginger) for 30 seconds.

3. 3

   Add curry powder, turmeric, and cumin; cook for 30 seconds to bloom the spices.

4. 4

   Stir in chickpeas and coconut milk. Simmer gently for 15–18 minutes, stirring occasionally, until thickened. Season with salt and black pepper.

5. 5

   Finish: Stir in lime juice if using. Serve the curry over rice and top with cilantro if desired.