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Chickpea Curry Recipe

Ok, I heard you. Here's the recipe! It's so fast, you can whip it up in under 30 minutes. The recipe is also very forgiving so there's no need to spend extra time or brain cells trying to dice the onions perfectly or measure the spices EXACTLY right. Now, let's make a deal...after you make it, come back and tell me how you like it and if you tweaked it to match your preferences. 

You'll need:

1 14oz can chickpeas (garbanzo beans)

1 14oz can diced tomatoes

1 14oz can coconut milk

1 bunch of cilantro

1 egg for each person

1 small red onion

1 Tbsp minced garlic

drizzle of olive oil

juice of half a lemon

2 tsp salt

1 tsp pepper

1 tsp cayenne pepper

1 Tbsp Curry

1 tsp cumin

1 tsp paprika

2 tsp ground ginger

Directions:

Heat olive oil in a large skillet on med high heat

dice onion and sautée for 3 minutes

add garlic and ALL spices and continue to cook for 2 minutes

stir in chickpeas (drained and rinsed), coconut milk and tomatoes 

Roughly chop cilantro and add to skillet

squeeze half a lemon into skillet

turn temperature down to low

simmer 10 minutes, stiring occasionally 

fry 1 egg in olive oil with salt and pepper

Serve over rice, top with fried egg and cilantro, enjoy! 

#chickpea #curry #garbanzobeans #healthyrecipe #quickdinner #vegandinner #coconutmilk #familymeal

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