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
  • 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.
  • 3. add the chickpeas to the skillet and combine with spices and onion mixture and cook for 1 minutes before adding wet ingredients.
  • 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.
  • 5. Before serving add the juice of one lime and fresh cilantro
  • 6. Serve with basmati rice or naan bread to soak up all the curry broth
  • 7.

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