I love Indian food but never go for the chickpea-centered dishes. I enjoy chickpeas, but I'm never crazy about making a meal of them. With that said, I am crazy about these chickpeas! I wanted to make something that was a little different but still took 30 minutes and not a lot of work. Hey, I'm on vacation- I'm feeling like a lounge-lizard here. Can I be blamed? This recipe is enough for 4-6 people, but since we were only two we ended up eating this for 3 days straight and oh my god it was just as phenomenal on day 2 and 3 was it was the first bite.
2 tablespoons refined coconut oil
1 onion, diced
4 garlic cloves, minced
1 1-2 inch piece of ginger, peeled and diced or sliced into paper thin rounds
3/4 tablespoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cans Petite diced tomatoes
2 BPA-free cans organic chickpeas
1/2 cup water
1 BPA-free can full fat coconut milk, placed in fridge until ready to use
In a pot over medium heat add in the coconut oil. Once hot add in the onion, saute until translucent. Add in the garlic, saute for another minute. Add in the ginger and continue to saute for another minute or two, until very fragrant.
Toss in the spices and stir to evenly distribute, sauteing for another minute.
Add in the tomatoes (with their juices), the rinsed chickpeas, and 1/2 cup of water- bring to a boil before reduce to a rapid simmer. Place a lid over top and simmer for 20 minutes, stirring occasionally.
Remove lid, and mash some of the chickpeas with a potato masher to provide some added thickness.
Open the can of coconut milk that you have chilling in the fridge. Scoop out the floating white cream and add it to the pot along with half of the remaining liquid in the can. Stir to incorporate. Continue to simmer for another 10 minutes, this time without the lid.
Stir in a large handful of the diced cilantro before ladling over rice.
Leftovers stay excellently in the fridge, store separately from any leftover rice.
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