Chickpea Curry (V, V+, GF)

September 22, 2020

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By: Meg Wert

15 ounces of chickpeas (15-ounce can)
14 ounces of full-fat coconut milk (14-ounce can)
1 large onion, peeled and finely diced
Olive oil for sauteing
3-4 cloves of garlic, diced
2 teaspoons mild curry paste (I used Thai Kitchen red curry paste found in the local grocery store)*If you like spicy dishes, look for the 'Hot' curry spice paste
3/4 cups grape or cherry tomatoes, halved
1/2 lime for juice
1 teaspoon sugar
1 cup fresh basil, chopped
**Served with white or brown basmati rice
**This fantastic and easy recipe, is from noracooks.com

Step 1 First, in a large saute pan, drizzle the oil and begin to saute the diced onion on medium heat stirring as needed.
Step 2 After 3 to 4 minutes, as the onion is releasing fragrance, and becoming translucent, add the diced garlic and curry paste and cook for another 2 minutes.
Step 3 Add the coconut milk and the rinsed can of chickpeas (also known as garbanzo beans).
Step 4 Bring to a full boil stirring occasionally, and then reduce heat.
Step 5 Add the sliced tomatoes, lemon juice and the chopped basil.
Step 6 **This great dish is flavorful, filling, and warm and oh so easy to prepare!