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Chickpea Curry

Yields1 Serving

Ingredients
 1 can chickpeas/garbanzo beans (15 oz), drained and rinsed
 1 yellow onion, diced
 2 cups carrots, sliced
 1 can coconut milk (15 oz)
 1 can diced, fire-roasted tomatoes (15 oz)
 1 ½ tbsp fresh ginger, peeled and minced
 3 garlic cloves, minced
 2 tbsp avocado oil or olive oil
 juice of one lime
 2 tsp curry powder
 1 tsp ground turmeric
 1 tsp cumin
 ½ tsp red pepper flakes (more or less to taste)
 salt & pepper to taste
 fresh cilantro to garnish
 cauliflower rice, basmati rice or naan to serve
Directions
1

To a dutch oven or large sauté pan, add avocado or olive oil, onion, carrots and a pinch of salt and pepper. Cook for about 5 minutes, until beginning to soften.

2

Add garlic and ginger, and cook for 1-2 minutes.

3

Add curry powder, turmeric, cumin and red pepper flakes. Cook for another couple of minutes.

4

Pour in chickpeas, coconut milk, diced tomatoes and lime juice. Mix to incorporate completely.

5

Bring to a boil, then simmer for about 10 minutes until thickened slightly.

6

Serve with cooked cauliflower rice, basmati rice or naan, and top with fresh cilantro.

Enjoy!