Chickpea Curry

Spice up your life! Bursting with spices, tender chickpeas, and a rich, aromatic sauce, this dish is both satisfying and easy to prepare.

What you'll need:

• 2 -15 ounce cans of chickpeas

• 1 yellow onion

• 4 garlic cloves

• 6 plum tomatoes

• 1 tablespoon lime juice

• 1 1/2 cup coconut milk

• 2 tablespoons coconut oil

• 3 tablespoons curry powder

• 1 teaspoon cumin

• 1/2 teaspoon chili powder

• 1 teaspoon table salt

• Parsley (optional garnish)

Steps:

1. Chop tomatoes and onions, mince garlic.

2. Heat coconut oil in deep sauté pan over medium-low heat. Once the oil is heated, add onion and sauté until translucent.

3. Add garlic to the pan and sauté until fragrant.

4. Increase heat to medium, add tomatoes and salt. Sauté for 1-2 minutes before crushing tomatoes with spatula.

5. Rinse and drain chickpeas. Add to sauté pan and cook on medium heat for about 3 minutes.

6. Add coconut milk, curry powder, cumin, and chili powder to sauté pan. Mix with spatula until well combined

7. Bring mixture to a simmer and allow liquid to cook down while periodically mixing and scraping bottom of sauté pan with rubber or wooden spatula.

8. Once sauce thickens, reduce heat to low and allow it to cool before serving. Enjoy!

Overview:

This delicious curry can be served over rice, quinoa, and several types of bread. My favorite is turmeric basmati rice: cook your basmati rice with water, turmeric, and vegan butter. If your tomatoes are not crushing easily, cook them a bit longer before crushing. This dish is very easy to make and perfect on any night. Chickpeas are a good source of fiber, protein, and calcium.