Chickpea Masala Curry

Chickpea Masala Curry

INGREDIENTS:

    2 (15.5 ounce) cans chickpeas, drained

    1 large onion, diced

    5 fresh tomatoes or 28 ounce can of diced tomatoes

    1 14 ounce can coconut milk

    1 teaspoon sugar

    1 Tablespoon olive oil

    1 teaspoon mustard seeds

    1 teaspoon cumin seeds

    1/2 teaspoon turmeric

    1 teaspoon curry powder

    2 Tablespoons ground coriander

    1/2 teaspoon garam masala

    Lime juice and chopped cilantro for garnish

INSTRUCTIONS:

• In deep skillet, fry mustard and cumin seeds in 1 Tbsp oil until the cumin seeds begin to brown; then add onions and fry until soft and translucent.
• And chopped tomatoes and fry until they are stewy.
• Add sugar, turmeric, masala, curry and coriander; stir till completely combined. 
• Add coconut milk and mix in well; simmer to reduce some (however, don’t let it get too thick because it will thicken more as it stands.)

• Add chickpeas; keep stirring until they are hot all the way through.
• Let simmer for 4 minutes covered on low heat, then uncover, take off heat and let it sit for 5 minutes before serving over rice.
• Adding in a little lime juice and chopped fresh cilantro gives it a nice twist.

Source: thespicehouse.com

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