Coconut Chickpea Curry

Ingredients:

2 (15-oz) cans Chickpeas

1/4 Cilantro

3 cloves Garlic

1/2 inch Ginger

1 Jalapeno

1 Lime

1 (14.5-oz) can Tomatoes

1/2 Yellow onion, medium

1 can Coconut milk, full-fat

Baking & Spices

1/4 tsp Black pepper

1 Pinch Cayenne

1/2 tsp Paprika, ground

1 tsp Sea salt

1/2 tsp Turmeric, ground

2 tbsp Avocado Oil

1/2 tsp Cumin

Directions:

1. Cook onions, garlic, and ginger: In a big pot, warm oil on medium-low heat. Add diced onion and a couple of cloves of garlic and ginger. Cook this on medium-low heat until the onion starts to appear translucent and smells fragrant.

2. Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.

3. Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.

4. Turn off heat - Add lime juice and cilantro:

Serve with jasmine rice and or Naan