Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp. olive oil
  • 1 sweet onion (finely diced)
  • 1 jalapeno (finely diced)
  • 2 garlic cloves (crushed)
  • ½ tsp. ginger paste (or grated fresh ginger)
  • 1 Tbsp. curry powder (mild)
  • 1 tsp. coriander
  • 1 tsp. cumin
  • ½ tsp. turmeric
  • ½ tsp. paprika
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1 tsp. sugar (or coconut sugar)
  • 1 cup cherry tomatoes (quartered)
  • 2 15- oz. cans chickpeas (drained)
  • 1 15- oz. can coconut milk (full fat or lite)
  • Basmati rice (or cauliflower rice)
  • Cilantro (optional)

Instruction

  • In a 5-6 qt. Dutch oven or large pot over medium heat add olive oil, jalapeño, and diced onion. Sauté for 5-6 minutes, or until onions are translucent.
  • Add crushed garlic and ginger. Sauté for 1 minute.
  • In a small bowl whisk together curry powder, coriander, cumin, turmeric, paprika, salt, pepper and sugar. Add spices to the pan and stir until well combined.
  • Add tomatoes, chickpeas, and coconut milk. Stir until combined. Cook curry over medium heat for 5 minutes. Reduce heat to a Medium-Low heat where contents are simmering. Cover pot or pan with a lid and simmer for 12-15 minutes. Chickpeas should be fork tender.
  • Serve chickpea curry over cooked basmati rice or sautéed cauliflower rice with a sprinkle of cilantro. Enjoy!