Chickpea Curry

Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium heat.

Dice 1 piece onion.

Add the diced onion to the pot and cook until softened, about 5 minutes.

5 min

Mince 3 cloves garlic cloves and grate 1 inch of fresh ginger.

Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.

Stir in 2 tbsp of curry powder, 1 tsp of ground cumin, 0.5 tsp of ground turmeric, and 0.25 tsp of cayenne pepper. Cook for 1 minute more.

Pour in 14.5 oz of canned diced tomatoes (undrained) and 29 oz of canned chickpeas (drained and rinsed).

Stir in 13.5 oz of coconut milk and 1 tsp of salt. Bring to a simmer.

Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.

20 min

Stir in chopped fresh cilantro just before serving.