COCONUT CHICKPEA CURRY
Today I made Coconut Chickpea Curry. It was really easy to make. That is saying something coming from me. I am just getting into this cooking business! It was so tasty that I actually said to myself, why would I go out for a curry! I will share the recipe with you that I followed. First I will just point out some of the fantastic nutrional information. The cumin helps to aid digestion. Tumeric is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties ect. Chickpeas are a great source of protein. Garlic protects against bowel and stomach cancers and is known as a superfood. So lots of nutrition in this meal!
- Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened.
- Add in chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes.
- Place hot, cooked basmati rice on plates on in bowls and ladle curry over the top. Sprinkle with a bit of cilantro and serve!
I made my own chopped tomatoes by boiling 4 tomatoes in a pan for 1 minute, then putting them in cold water. The skin then becomes easy to peel off. I then cut them in half and removed the water and seeds from the middle. I then chopped them and heated them until they went soft.
I also added a tsp of tumeric.
I will definitely be making this curry again. It was so yummy and easy to make!