1Heat oil in a pot over medium-low heat. Add sliced onion, garlic, and crushed red pepper flakes; cook until onions are softened and golden (about 15 minutes), adding water if needed.
2Heat oil in a pot over medium-low heat. Add sliced onion, garlic, and crushed red pepper flakes; cook until onions are softened and golden (about 15 minutes), adding water if needed.
3Heat oil in a pot over medium-low heat. Add sliced onion, garlic, and crushed red pepper flakes; cook until onions are softened and golden (about 15 minutes), adding water if needed.
4Increase heat to medium. Add curry powder and cumin; stir until toasted (about 1 minute). Add crushed tomatoes, scraping the bottom of the pan.
5Increase heat to medium. Add curry powder and cumin; stir until toasted (about 1 minute). Add crushed tomatoes, scraping the bottom of the pan.
6Increase heat to medium. Add curry powder and cumin; stir until toasted (about 1 minute). Add crushed tomatoes, scraping the bottom of the pan.
7Pour in coconut milk and add chickpeas. Reduce heat to low and simmer until sauce thickens and chickpeas soften (about 10 minutes). Season with salt and pepper.
8Pour in coconut milk and add chickpeas. Reduce heat to low and simmer until sauce thickens and chickpeas soften (about 10 minutes). Season with salt and pepper.
9Pour in coconut milk and add chickpeas. Reduce heat to low and simmer until sauce thickens and chickpeas soften (about 10 minutes). Season with salt and pepper.
10Garnish with cilantro and serve with lime wedges, rice, and/or naan bread
11Garnish with cilantro and serve with lime wedges, rice, and/or naan bread
12Garnish with cilantro and serve with lime wedges, rice, and/or naan bread
Ingredients
2 tablespoons vegetable oil or coconut oil
2 tablespoons vegetable oil or coconut oil
2 tablespoons vegetable oil or coconut oil
1 medium onion, sliced
1 medium onion, sliced
1 medium onion, sliced
3 cloves garlic, minced
3 cloves garlic, minced
3 cloves garlic, minced
0.25 teaspoon crushed red pepper flakes
0.25 teaspoon crushed red pepper flakes
0.25 teaspoon crushed red pepper flakes
1 tablespoon curry powder
1 tablespoon curry powder
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon cumin
1 teaspoon cumin
1 15 ounce can can crushed tomatoes
1 15 ounce can can crushed tomatoes
1 15 ounce can can crushed tomatoes
1 13.5 ounce can can coconut milk
1 13.5 ounce can can coconut milk
1 13.5 ounce can can coconut milk
2 15 ounce cans cans chickpeas, drained and rinsed
2 15 ounce cans cans chickpeas, drained and rinsed
2 15 ounce cans cans chickpeas, drained and rinsed
1 salt and pepper
1 salt and pepper
1 salt and pepper
1 Chopped fresh cilantro and lime wedges, for garnish (optional)
1 Chopped fresh cilantro and lime wedges, for garnish (optional)
1 Chopped fresh cilantro and lime wedges, for garnish (optional)
1 Naan bread and rice, to serve (optional)
1 Naan bread and rice, to serve (optional)
1 Naan bread and rice, to serve (optional)
Equipment
large, heavy bottomed pot or high-walled panwooden or rubber spoon
Tips
cook onions until deep golden for best flavor
use full-fat coconut milk for creamy consistency
drain and rinse chickpeas to reduce sodium and improve digestibility
add fresh red hot peppers or sriracha for extra spice