Coconut Chickpea Curry
Ingredients:
1 tablespoon of coconut oil
2 cloves of garlic, minced
1 large onion, chopped
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of ground turmeric
1/2 teaspoon of red pepper flakes
1 can of diced tomatoes
2 cans of chickpeas, drained and rinsed
1 can of coconut milk
-Salt and pepper to taste
Instructions:
Heat the coconut oil in a large skillet over medium heat.
Add the garlic and onion and sauté for 3-4 minutes, or until the onion is soft and translucent.
Add the coriander, cumin, turmeric, and red pepper flakes and sauté for another minute.
Add the diced tomatoes and chickpeas and stir to combine.
Pour in the coconut milk and bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let the curry simmer for 15-20 minutes.
Taste and adjust the seasonings with salt and pepper as needed.
Serve the curry warm with cooked rice or naan.