Chickpea Curry

Ingredients

• 2 cans (15 oz each), drained and rinsed chickpeas
• 1 can (13.5 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 cup, rinsed yellow lentils (moong dal)
• 1 medium, chopped onion
• 3 cloves, minced garlic
• 2 teaspoons curry powder
• 1/4 cup, chopped cilantro

Instructions

1. 1

   In a large pot, sauté onion and garlic over medium heat until soft, about 5 minutes.

2. 2

   Stir in curry powder and cook for 1 minute until fragrant.

3. 3

   Add chickpeas, diced tomatoes, and coconut milk. Bring to a simmer and cook for 10 minutes.

4. 4

   Meanwhile, in a separate pot, combine lentils with 2 cups water. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes.

5. 5

   Season the curry with salt and pepper to taste. If you like heat, add chopped red chili.

6. 6

   Serve the chickpea curry over cooked rice, with a side of yellow lentils. Garnish with cilantro.

7. 7

   For extra flavor, stir in a squeeze of lime or a pinch of cumin before serving.

Tools you’ll need

• large pot
• medium pot
• knife
• cutting board
• measuring cups
• wooden spoon

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