Burmese Chickpea Curry Toast (Breakfast Style)

Ingredients

• 2 cans Chickpeas (canned)
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/2 tsp Cumin powder
• 1 cup Vegetable broth
• 2 tbsp Tomato paste
• 1/2 can Coconut milk
• 2 tbsp Vegetable oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 4 slices Toast
• 2 tbsp Cilantro

Instructions

1. 1Place a 12-inch skillet or large pot over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 medium onion, 3 cloves of garlic, and 1 tablespoon of ginger to the skillet. Sauté, stirring often, until the onion is softened and the mixture is fragrant, about 5-7 minutes.
3. 3Add the 1 teaspoon of turmeric powder, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin powder to the skillet. Stir constantly and cook for 1 minute until the spices are fragrant.
4. 4Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly.
5. 5Add the 2 cans of chickpeas (drained and rinsed), 1 cup of vegetable broth, and 1/2 can of coconut milk to the skillet. Stir everything together and bring the mixture to a simmer.
6. 6Reduce the heat to medium-low (300°F / 150°C) and let the curry simmer gently, uncovered, for 20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have blended. The curry is ready when it has a rich aroma and the chickpeas are tender.
7. 7Stir in the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Taste the curry and add more salt or pepper if needed.
8. 8Ladle the hot chickpea curry over the 4 slices of toast.
9. 9Sprinkle the 2 tablespoons of chopped cilantro over the curry and serve immediately.

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