Chickpea Curry

Ingredients

• 30 oz canned chickpeas
• 1 yellow onion
• 3 garlic cloves
• 1 inch ginger
• 14½ oz diced tomatoes
• 13½ oz full-fat coconut milk
• ½ cup vegetable broth
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional)
• ¾ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• ¼ cup fresh cilantro (optional)
• 1½ cup basmati rice (optional)

Steps

1. Drain and rinse the chickpeas. Finely chop the onion, mince the garlic, and grate the ginger.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add curry powder, cumin, coriander, turmeric, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly.
5. Pour in diced tomatoes (undrained), coconut milk, vegetable broth, and rinsed chickpeas. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
7. Taste and adjust seasonings as needed. If desired, cook basmati rice according to package directions.
8. Garnish with fresh cilantro, if using, and serve hot, optionally over basmati rice.