Easy Chickpea Curry
, Serves 6
A one-pot coconut-tomato curry of chickpeas in slowly browned onion and toasted spices.
| 2 tbsp vegetable or coconut oil | Cook until deep golden, 15 min | Toast spices, medium heat, 1 min | Add tomatoes, scrape pan bottom | Add coconut milk & chickpeas | Simmer low 10 min, season | Garnish, serve over rice or naan |
| 1 medium onion, sliced | ||||||
| 3 cloves garlic, minced | ||||||
| 1/4 tsp crushed red pepper flakes | ||||||
| 1-2 tbsp curry powder | ||||||
| 1 tsp cumin | ||||||
| 1 (425 g) can crushed tomatoes | ||||||
| 1 (400 ml) can coconut milk | ||||||
| 2 (425 g) cans chickpeas, drained & rinsed | ||||||
| Salt & pepper, to taste | ||||||
| Chopped fresh cilantro & lime wedges, for garnish (optional) | ||||||
| Naan bread & rice, to serve (optional) |
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