Chickpea Curry, Quick, Easy and Light

Fast and flavorful chickpea curry with coconut milk

Ingredients

Ingredients

• 2 tbsp coconut oil
• 1 large yellow onion diced well
• 1, 15-oz, can canned diced tomatoes (the one with jalapeno in it is better)
• 1, 16-oz, can chickpeas (or garbanzo beans to the Tucsonan)
• 5 garlic cloves minced
• 1.5-2 tbsp garam masala
• 1-1.5 tsp cury powder
• 1/4 tsp cumin
• 1 can coconut milk
• 2 tsp flour (coconut preferred) optionally if you want to thicken it a smidge
• 1-2 tbsp lime juice, do this to taste but this is a critical step and do NOT skip
• Salt and pepper to taste

Instructions

1. In oil saute in large pot onions and tomatoes until onions are soft stirring occasionally. ~10 minutes.
2. Add rest of ingredients up to and including the flour, stir very well. It helps to add some at a time and stir them in, especially the spices.
3. Bring to simmer, reduce heat, and simmer for at least 10 minutes.
4. Add lime, salt, pepper to taste and serve. Do not forget the lime.