Spicy Chickpea Curry

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 1 cup coconut milk
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice, for serving

Instructions:

1. Sauté Aromatics:

• Heat the vegetable oil in a large saucepan over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.

• Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.

1. Add Spices:

• Sprinkle in the ground cumin, coriander, turmeric, and chili powder.
• Cook the spices with the aromatics for 1-2 minutes, stirring constantly to prevent burning.

1. Incorporate Tomatoes and Chickpeas:

• Pour in the diced tomatoes with their juices, stirring to combine.
• Add the drained chickpeas to the saucepan, mixing well.
• Simmer the mixture for 10 minutes, allowing the flavors to meld.

1. Add Coconut Milk:

• Pour in the coconut milk, stirring to create a creamy consistency.
• Season with salt to taste.
• Continue to simmer the curry for another 10 minutes, stirring occasionally.

1. Serve:

• Ladle the spicy chickpea curry over cooked basmati rice.
• Garnish with chopped fresh cilantro.
• Serve hot and enjoy the rich, flavorful dish!