Chickpea Curry
Ingredients
- 1 15oz. can crushed tomatoes
- 1 13.5oz. can coconut milk
- 2 15oz. cans chickpeas
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 2 tbsp curry powder
- 1 tsp cumin
- Red pepper flakes
- Salt
- Pepper
Steps
- In a large pan on medium-low, cook onions, garlic, and red pepper flake until the onions are translucent and golden.
- Increase heat to medium and stir in curry powder and cumin until onions are coated and cook for another minute.
- Add in crushed tomatoes and stir.
- Add in coconut milk and stir.
- Add in chickpeas and stir.
- Season with salt and pepper to taste.
- Serve with basmati rice and/or naan bread and top with lime juice and/or cilantro.
