Chickpea Curry
Chickpea Curry
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1/2 tbsp ginger (grated or minced 1/2 tbsp curry powder)
- 1/4 tsp crushed peppers
- 7 ounces diced tomatoes (canned 7.5 ounces chickpeas, canned – rinsed and drained 3 tbsp cup vegetable broth)
- 1 tsp agave 1/4 tsp salt (more to taste)
- 1/2 cup full fat coconut milk (canned 1/2 lime , juiced)
For serving
- Rice
- In a large pan, heat oil over medium heat
- Add garlic and ginger and sauté for 1 minute Add the curry powder and red pepper
- Sauté for about 30-60 seconds. Add diced tomatoes, chickpeas, broth, agave, and salt
- Simmer for 5-8 minutes to reduce the liquid and soften the tomatoes
- Stir occasionally Pour in coconut milk and lightly simmer for 5 minutes to reduce and thicken
- Remove from heat and stir in lime juice
- Top over rice and serve, Enjoy!