Burmese Chickpea Curry

Ingredients

• 2 cans Chickpeas
• 1 can Coconut Milk
• 1 large Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/2 cup Vegetable Broth
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable oil in a large pot over medium heat.
2. 2Add chopped onion, minced garlic, and grated ginger and sauté until softened.
3. 3Stir in turmeric powder, cumin powder, and coriander powder. Cook for 1 minute.
4. 4Add chickpeas and vegetable broth. Bring to a simmer and cook for 10 minutes.
5. 5Stir in coconut milk and simmer for another 15 minutes.
6. 6Season with salt to taste. Serve hot over cooked rice.

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