Ingredients:
2 tablespoons coconut oil
1 large onion, chopped
4 garlic cloves, minced
1 tablespoon ginger, grated
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 can (14 oz/400g) diced tomatoes
1 can (14 oz/400g) coconut milk
2 cups green chickpeas, fresh or frozen
Salt, to taste
Fresh cilantro, chopped, for garnish
Cooked rice or naan bread, for serving
Instructions:
In a large pot, heat the coconut oil over medium heat. Add the onion and cook until softened and lightly browned, about 5-7 minutes.
Add the garlic and ginger, and cook for 1-2 minutes, stirring constantly.
Add the garam masala, cumin, coriander, turmeric, and chili powder to the pot, and cook for 1-2 minutes, stirring constantly, until fragrant.
Add the diced tomatoes with their juice, and bring to a simmer. Cook for 5 minutes, stirring occasionally.
Add the coconut milk and green chickpeas to the pot, and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the chickpeas are tender and the curry has thickened slightly. Season with salt, to taste.
Serve the curry over cooked rice or with naan bread. Garnish with fresh cilantro.
Enjoy your vegan green chickpea curry!
