Chickpea Curry with Coconut Milk

Summary
Prep time	5 min
Cook time	20 min
Source	FreshOffTheGrid.com
Yield / serves	4 servings (with rice)
Rating	Very good

Ingredients

• 1 tablespoon oil or ghee
• 1 small onion, diced
• 1 tablespoon Garam Masala
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper, optional, omit for milder heat
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1 (14 oz) can coconut milk
• 1 (14 oz) can chickpeas, drained
• 1 lime, cut into wedges
• handful cilantro, chopped
• 1/4 cup yogurt, optional, plain dairy free or Greek

Preparation

Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.

Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.

Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.

Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.

Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.

Serve with rice or naan. Very good with yogurt.