Ingredients

The following ingredients have 4 Servings
  • 2 cans (15.5 oz each) chickpeas ((rinsed and drained))
  • 2 tablespoons vegetable oil
  • 2 cups diced yellow onion
  • 1 tbsp minced garlic
  • 1 can (15 oz) diced or crushed tomatoes ((regular, no salt-added))
  • 1½ tablespoons Indian curry powder
  • 1 can (13.5 oz) coconut milk ((full fat))
  • 1 teaspoon white sugar
  • salt and black pepper ((to taste))
  • fresh chopped cilantro
  • fresh lime wedges

Instruction

  • In a Dutch oven, heat oil over medium-low heat. Add the diced onions and a pinch of salt. Cook it for 10 minutes or until the onions are golden browned.
  • Add the garlic and curry powder. Cook just until fragrant, about 1 minute. Add the canned tomatoes and cook for 2-3 minutes or until the sauce is reduced. Scrape the brown bits that stick to the bottom of the pot to prevent burning.  Use a spatula to break up some diced tomatoes if desired.
  • Add the chickpeas, coconut milk, and sugar into the pot. Bring the mixture to a boil then reduce the heat to low, and simmer, uncovered, for 10 minutes or until the sauce is thickened.
  • Season to taste with salt and black pepper. Serve with Indian-style rice, fresh cilantro and a squeeze of fresh lime juice.