Creamy Coconut Chickpea Curry

Time: 45min Servings: 4

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Ingredients

• 2 tbsp olive oil

• 1 onion, diced

• 1 14 oz canned diced tomatoes

• Salt and pepper to taste

• 1 16 oz can chickpeas, drained and rinsed

• 3 cloves garlic, minced

• 1 and 1/2 tbsp garam masala

• 1 tsp curry powder

• 1/4 tsp cumin

• 1 14oz can coconut milk

• 2 tsp flour

• 1 lime, juice of

Instructions

1. In a deep pot over medium heat, add in the oil, onions and tomatoes. Grind some salt and pepper over the mixture and stir. Allow the juices to of the tomatoes to release and until the onions are soft, about 10 min

2. Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine

3. Add in coconut milk and stir again. Add flour to help thicken the sauce. Bring to a boil and reduce to low so that the mixture can simmer for 10-12 more min

4. Add in mire salt and pepper if desired. Remove curry from heat and squeeze a lime lightly over the top, stirring to combine. Allow to cool and serve with naan bread

*Disclaimer - credits to this recipe go to @jessicainthekitchen