- 500 g Chickpeas, canned
- 100 ml Coconut Milk
- 1 Large Tomato
- 1 Medium Onion
- 1 tbsp Avocado oil
- 3-4 cloves of Garlic
- 2 inch Ginger
- 1 bunch Cilantro, for garnishing only
- 1 tbsp Cumin powder
- 1 tbsp Curry powder
- 1/2 tbsp Paprika
- Per taste Salt
- Per taste Pepper
In a large skillet, heat avocado oil and add chopped onions. Onions can be chopped using a vegetable chopper for faster results.
Once the onion changes its color to brown, add the minced ginger and garlic. Mix it well together and saute until it releases aroma.
Next add the diced tomatoes and cook on medium-low heat until the tomatoes are soft and mushy. Once tomatoes are soft, add all the spices and mix well.
Saute all the spices for 3-4 mins then add rinsed chickpeas from the can to the mixture and mix it well.
Next add the coconut milk, which will make it creamy and also provide a not-too-overwhelming flavor of coconut. Cook covered for 12 mins on medium-low heat.
Lastly, add chopped cilantro to garnish and serve with white/brown rice.