Delicious Chickpea Curry

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 1 (14-ounce) can diced tomatoes
• 2 (14-ounce) cans chickpeas, rinsed and drained
• 1 (14-ounce) can coconut milk
• 2 tablespoons freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro leaves

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the garlic and cook, stirring, for 1 minute.
4. Add the turmeric, cumin, coriander, ginger, cinnamon, and cayenne pepper and cook, stirring, for 30 seconds.
5. Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to break down, about 5 minutes.
6. Add the chickpeas and coconut milk and stir to combine.
7. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes.
8. Stir in the lemon juice and season with salt and pepper, to taste.
9. Garnish with cilantro and serve.

Interesting Facts

• Chickpeas are a great source of protein and fiber, making this a nutritious and filling meal.
• You can also use fresh tomatoes in place of canned in this recipe.
• This curry is delicious served over cooked basmati rice or with warm naan bread.
• This dish can be frozen for up to 3 months for a quick and easy meal.