Chickpea curry

Ingredients

buy

• 1 tbsp coconut oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated and peeled
• 2 (15.5 oz) cans chickpeas, drained and rinsed
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup low-sodium vegetable broth
• 2 tbsp curry powder (or more to taste)
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1 bunch cilantro, chopped (plus more for garnish)
• 1 lime, juiced (about 2 tbsp)

For Serving

• cooked rice
• lime slices

Directions

1. Heat oil in a large skillet. Sauté onion for 4–5 minutes until softened.
2. Add garlic and ginger; stir for 1 minute until fragrant.
3. Stir in chickpeas, coconut milk, broth, curry powder, garam masala, cumin, and salt. Bring to a boil, reduce heat, and simmer for 10 minutes.
4. Turn off heat; stir in cilantro and lime juice.
5. Serve over rice, garnished with more cilantro and lime wedges.