Chickpea Curry

Ingredients

• 2 cups, drained and rinsed canned chickpeas
• 1 cup coconut milk
• 1 cup canned diced tomatoes
• 1 diced yellow onion
• 3 cloves, minced garlic
• 1 tablespoon, grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 tablespoon vegetable oil
• 2 cups, for serving cooked rice
• 2 tablespoons, chopped fresh cilantro(optional)
• 1/2 teaspoon salt

Instructions

1. 1

   Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.

2. 2

   Add the garlic, ginger, curry powder, cumin, and turmeric. Stir constantly for 1 minute until fragrant.

3. 3

   Stir in the diced tomatoes and coconut milk, then add the chickpeas and salt. Bring to a simmer.

4. 4

   Reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens slightly.

5. 5

   Taste and adjust seasoning, then serve hot over cooked rice and garnish with cilantro if desired.