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Easy & Simply Delicious
Chickpea Curry

Serve over steamed basmati rice.

Curry:
2 tablespoons olive oil
1 red onion, diced small
4 cloves of garlic thinly sliced
1 teaspoon salt
1 tablespoon curry powder
1 can of diced tomatoes – fire roasted recommended
4 cups of broth of choice
2 cans of chickpeas, drained & rinsed
1 can full fat coconut milk

Optional Garnishes:
lime slices, chopped cilantro, & thinly sliced red onion

Directions:

I usually measure 1.5 cups of dry rice for any given meal including this one.  Rinse Basmati rice approx 3 times until the starch mostly clears from the water.  Place in medium lidded pot. Add twice the amount of water (3 cups).  Add water to pot and turn on medium high heat until boiling begins.  Then once boiling begins, turn down to lowest setting and place lid on pot.  Set timer for 20 minutes and leave lid on the entire 20 minutes.  (Start Curry once you set the 20 minutes on timer). When 20 minutes is up, turn off heat and fluff rice with big spoon, then replace the lid on pot for additional 5 minutes.

Heat the oil over medium heat in a large soup pot. Add the onion, garlic and teaspoon of salt. Saute for about 5-6 minutes, stirring occasionally, until translucent and soft.

Next add the curry powder and pinch of dried chili and stir almost constantly for about 30 seconds or so, until spices are fragrant and start to stick to the bottom of the pan.

Add the diced tomatoes and broth. Scrape up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer.

Cover and cook for about 10 minutes, until tomatoes are soft. Add chickpeas and coconut milk and bring back up to a simmer. Simmer for another 5 minutes or so to marry the flavors.

Season with salt and pepper and juice of half a lime. Serve topped with finishing salt, sliced red onion, cilantro, and more lime wedges.