Vegan Chickpea Curry

INGREDIENTS

• 2 14.5 oz cans of chickpeas drained and rinsed
• 2 tablespoons of olive oil
• 1 medium onion diced
• 4 garlic cloves minced
• 1 14.5 oz can of diced tomatoes (drained)
• 1 13.5 oz can of coconut milk (used full fat)
• 1 tablespoon of curry spice blend
• 1 teaspoon of turmeric
• 1 teaspoon of coriander
• Salt to taste

Directions

• 1. In a large skillet on medium heat with olive oil add the onions and garlic and saute them for 5 to 7 minutes until translucent
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• 2. Then add all the spices curry powder, turmeric and coriander to the cooked onions and toast the spices in the skillet for one minute.
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• 3. add the chickpeas to the skillet and combine with spices and onion mixture and cook for 1 minutes before adding wet ingredients.
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• 4. Add the drained diced tomatoes and coconut milk stir to incorporate all ingredients once it comes to a simmer reduce heat to low and simmer for 10 minutes.
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• 5. Before serving add the juice of one lime and fresh cilantro
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• 6. Serve with basmati rice or naan bread to soak up all the curry broth
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• 7.