Enhanced Chickpea Curry

Ingredients

• Vegetable oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Fresh ginger (1 tablespoon, grated)
• Curry powder (2 tablespoons)
• Ground cumin (1 teaspoon)
• Ground coriander (1 teaspoon)
• Ground turmeric (1/2 teaspoon)
• Cayenne pepper (1/4 teaspoon (adjust to taste))
• Canned tomatoes (1 (14-ounce) can, diced)
• Coconut milk (1 (14-ounce) can)
• Chickpeas (2 (15-ounce) cans, drained and rinsed)
• Salt (to taste)
• Fresh cilantro (1/4 cup, chopped (for garnish))
• Cooked rice or naan bread (for serving)

Instructions

1. In a large pan, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Sprinkle in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices, letting them bloom for 1-2 minutes.
5. Add the diced tomatoes (with their juices) and pour in the coconut milk. Stir to combine, then bring the mixture to a gentle simmer. Cook for 10 minutes, stirring occasionally.
6. Carefully fold in the drained and rinsed chickpeas. Allow the curry to simmer for another 10 minutes to blend the flavors together.
7. Taste and season with salt as needed.
8. Serve the chickpea curry over a bed of warm cooked rice or alongside fluffy naan bread.
9. Garnish generously with fresh cilantro before enjoying.