Chickpea Curry
5
Easy, one pot, bursting with flavor
Ingredients
2 Tbls. Cocout Oil or veg. oil
1 large Onion
Pinch of baking soda
4-5 cloves of Garlic minced
2 Tbls. minced Ginger
1 tsp. whole Cumin Seeds
1 tsp. Mustard seed
2 tsp. ground Coriander
1/2 tsp. red pepper flakes
1 teasp. Turmeric
2 tsp. Garam Masala
pinch of Sea Salt
2 Tbls. Tomatoe Paste
1 - 2 cans of diced Tomatoes
1 tsp. Cornstarch or other thickener
2 16 oz. Chickpeas
1 13.5 can unsweeted coconut milk
1 1/2 cups chopped fresh Cilnantro (optional)
Fresh Lime juice (optional)
Step 1
Heat the oil in a large skillet over med-hi heat. Add onion and cook 5 minutes. Reduce heat to medium and add the pinch of baking soda, stirring well. Cook for 10 minutes stirrring well.
Step2
Stir in the garlic and ginger, cook 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper, cook for 2 minutes. Stir in tomatoe paste and cook for 3 miutes, stirring frequently.
Step3
Add tomatoes *, coriander, garam masala, turmeric and slat, stirring to scrape up brownd bits from the pan bottom. Add Chickpeas.
Step4
Stir cornstarch into coconut milk and add to the pot. stir well and simmer, uncover, for 30 minutes.
Cook rice according to package.
Serve curried chickpeas over rice. Garnish with cilantro and lime juice
*Note: you can add other vegetables such as kale, snow peas, bell peppers or sweet potatoes (add at same time as tomatoes).
This can be made ahead of time and reheated