Chickpea Curry
Servings: 2
Ingredients
- 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 oz chickpeas rinsed and drained
- 1 cups vegetable broth
- 1 tsp
agave
- 1/4 tsp salt more to taste
- 1/2 cups full fat coconut milk canned
1/2
lime juiced
For serving
- Rice
Instructions
- 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!
Notes
