Burmese Chickpea Curry Breakfast (Egg-Free)

Ingredients

• 2 cans (15 oz) Chickpeas (canned)
• 1 medium Onion
• 3 cloves Garlic
• 1 inch piece Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 1/2 tsp Garam Masala
• 2 tbsp Tomato Paste
• 1 can (13.5 oz) Coconut Milk
• 2 tbsp Vegetable Oil
• 1/4 cup Cilantro
• 1 tbsp Lemon Juice

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

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat, which is about 175°C. Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 medium onion, chopped into small pieces, to the pot. Sauté for 5 minutes, stirring occasionally, until the onion pieces are soft and look see-through.
3. 3Add the 3 cloves of garlic, minced, and the 2.54 cm piece of ginger, minced. Stir constantly for 1 minute until you can smell their fragrance.
4. 4Add the 1 teaspoon of turmeric powder, the 1/2 teaspoon of chili powder, and the 1/2 teaspoon of garam masala to the pot. Stir everything together for 30 seconds until the spices are fragrant.
5. 5Stir in the 2 tablespoons of tomato paste. Cook for 1 minute, stirring constantly.
6. 6Add the 2 cans (about 425 g) of chickpeas, drained and rinsed, and the 1 can (about 380 g) of coconut milk to the pot. Stir to combine everything. Increase the heat slightly to bring the mixture to a gentle simmer, where small bubbles rise to the surface.
7. 7Reduce the heat to low, which is about 120°C. Cover the pot and let the curry simmer for 25 to 30 minutes. Stir it every so often. The curry is ready when it has thickened to your liking.
8. 8Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice. Garnish with the 1/4 cup of cilantro, chopped.
9. 9Serve the chickpea curry hot. It is delicious on its own or with rice or flatbread.

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