Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp. olive oil
  • 1 sweet onion (chopped)
  • 2 garlic cloves (minced)
  • 2 cups cooked chickpeas
  • 1 14.5-oz can petite diced tomatoes
  • 1 13.5-oz can light coconut milk
  • 1 1/2 tsp. curry powder
  • 1 tsp. cumin powder
  • 1 tsp. salt (or more to taste)
  • 1/2 tsp. ground coriander
  • chopped cilantro (for serving)
  • 4-6 cups hot cooked basmati rice (for serving)

Instruction

  • Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened.
  • Add in chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes.
  • Place hot, cooked basmati rice on plates on in bowls and ladle curry over the top. Sprinkle with a bit of cilantro and serve!