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.