Chickpea Curry

Ingredients

• Cooked rice or naan bread - For serving
• Cilantro - For garnish
• Salt - To taste
• Chickpeas - 2 cans (15 oz), drained and rinsed
• Coconut milk - 1 can (14 oz)
• Tomatoes - 1 can (14 oz), diced
• Cayenne pepper - 1/4 teaspoon
• Turmeric - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Vegetable oil - 2 tablespoons

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices.
5. Add the diced tomatoes with their juices and coconut milk. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. Add the drained and rinsed chickpeas to the pan. Stir well and simmer for another 10 minutes to allow the flavors to meld together.
7. Season with salt to taste.
8. Serve the chickpea curry over cooked rice or with naan bread.
9. Garnish with fresh cilantro before serving.