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
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.
Add garlic and ginger, and cook for 1-2 minutes.
Add curry powder, turmeric, cumin and red pepper flakes. Cook for another couple of minutes.
Pour in chickpeas, coconut milk, diced tomatoes and lime juice. Mix to incorporate completely.
Bring to a boil, then simmer for about 10 minutes until thickened slightly.
Serve with cooked cauliflower rice, basmati rice or naan, and top with fresh cilantro.