Chickpea Curry

Ingredients

• •2 tablespoons vegetable oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 tablespoon ginger, minced
• •2 teaspoons curry powder
• •1 teaspoon cumin
• •1 can (14 oz) diced tomatoes
• •2 cans (15 oz each) chickpeas, drained and rinsed
• •1 can (14 oz) coconut milk
• •1 cup vegetable broth
• •1 teaspoon salt
• •2 tablespoons fresh cilantro, chopped

Directions

1. 1Heat oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened.
2. 2Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
3. 3Add curry powder and cumin, stirring constantly for 30 seconds.
4. 4Pour in diced tomatoes, chickpeas, coconut milk, and vegetable broth. Stir well.
5. 5Bring to a simmer and cook for 15 minutes, stirring occasionally.
6. 6Season with salt to taste and top with fresh cilantro before serving.
7. 7Serve hot over rice or with warm naan bread.

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