Chickpea Curry

Ingredients

• 1 tablespoon extra virgin olive oil, optional
• 2 cloves garlic, chopped
• ½ onion, chopped
• A piece of ginger root about 2.5 cm or 1 inch, chopped
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• ½ teaspoon ground coriander seeds, optional
• ¼ teaspoon ground black pepper
• ⅛ teaspoon cayenne powder, optional
• 1 and ½ cups cooked or canned chickpeas, 250 g
• 1 can coconut milk, 400 ml or 14 oz
• 2 tablespoons tomato paste
• ½ teaspoon salt
• 1 tablespoon lime juice, optional
• 1 tablespoon coconut flour, optional

Instructions

• Heat the oil in a frying pan and add the garlic, onion and ginger. Cook over medium-high heat for about 5 to 10 minutes or until golden, stirring occasionally. If you don't want to use oil, you can substitute it with a little water or vegetable broth.
• Add the spices (curry, cumin, turmeric, coriander seeds, pepper and cayenne), stir and cook for another 1 to 2 minutes.
• Add the chickpeas, coconut milk, tomato paste and salt. Stir and cook over medium-high heat for about 10 minutes.
• Remove from heat and add the lime juice and tablespoon of coconut flour, stir and let sit for about 5 minutes before serving.
• Serve immediately (I added some chopped fresh cilantro on top). It's great with rice, naan and pita bread. Store leftovers in the fridge in an airtight container for about 5-7 days.

Recommended products

Olives Latitude Classic 500 ml

Organic Turmeric Powder

Super Power Seasoning 80 gr

Organic chickpeas 500 gr

Organic Coconut Liquid Food 1L

Himalayan salt 120 gr

Organic coconut flour 300 gr