Trinidadian Curried Chickpeas

local_grocery_store Ingredients

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 can (14 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1/2 cup coconut milk
• Salt and pepper

restaurant_menu Method

1. 1.In a large skillet, heat the coconut oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. 2.Add the curry powder, cumin, coriander, and cayenne pepper to the skillet and stir to combine. Cook for 1-2 minutes, until fragrant.
3. 3.Add the chickpeas, diced tomatoes, and coconut milk to the skillet. Stir to combine and bring to a simmer.
4. 4.Reduce the heat to low and let the chickpeas simmer in the sauce for 20-25 minutes, until the sauce has thickened and the chickpeas are tender.
5. 5.Season with salt and pepper to taste. Serve over rice and top with fresh cilantro and a squeeze of lime juice.

lightbulb_outline Tips

• chevron_rightFor a spicier dish, add more cayenne pepper or a diced scotch bonnet pepper.
• chevron_rightTo make this dish even creamier, use full-fat coconut milk instead of light.
• chevron_rightLeftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.