Burmese Tomato and Chickpea Curry

Ingredients

• 2 cans Chickpeas
• about 790 g Diced Tomatoes
• 1 can Coconut Milk
• 1 medium Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Chili Powder
• 1/2 cup Vegetable Broth
• 1 tablespoon Lime Juice
• 1/4 cup Cilantro

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

Instructions

1. 1Prepare your ingredients: Finely chop the 1 medium onion. Mince the 4 cloves of garlic. Grate or mince the 1 tablespoon of ginger. Drain and rinse the 2 cans of chickpeas.
2. 2Heat a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped 1 medium onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
3. 3Add the minced 4 cloves of garlic and minced 1 tablespoon of ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
4. 4Stir in the 1 teaspoon of Turmeric Powder, 1 teaspoon of Cumin Powder, 1 teaspoon of Coriander Powder, and 1/2 teaspoon of Chili Powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Pour in the about 790 g Diced Tomatoes (undrained), the drained 2 cans of Chickpeas, and the 1/2 cup of Vegetable Broth. Stir everything together, scraping up any bits from the bottom of the pot. Bring the mixture to a gentle simmer.
6. 6Reduce the heat to low, cover the pot, and let it simmer for 25 minutes. Stir occasionally to prevent sticking. The sauce should thicken slightly.
7. 7Stir in the 1 can of Coconut Milk and the 1 tablespoon of Lime Juice. Continue to simmer gently, uncovered, for another 5 minutes, allowing the flavors to meld and the sauce to reach your desired consistency.
8. 8Remove the pot from the heat. Stir in most of the 1/4 cup of Cilantro, reserving some for garnish. Serve the Burmese Tomato and Chickpea Curry hot, garnished with the remaining cilantro, alongside cooked rice.

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