Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 tbsp tomato paste
  • 1 tbsp mild curry powder
  • 1/2 tsp ground turmeric
  • 1 tsp sea salt
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat in a large non-stick skillet or heavy-bottomed pot. Add the diced onion and sauté for 3-4 minutes until translucent and slightly softened. Stir in the garlic and ginger, cooking for 60 seconds until fragrant.
  2. Push the onions to the side of the pan and add the tomato paste, curry powder, and turmeric to the center. Stir constantly for 2 minutes until the paste darkens to a deep brick-red.
  3. Add the drained chickpeas and stir to coat them in the spice paste. Pour in the coconut milk and add the salt. Bring to a gentle simmer for 5-7 minutes until the sauce reduces to a glossy glaze.
  4. Remove the pan from the heat. Stir in the lime juice and garnish with fresh chopped cilantro before serving.