Chickpea Curry with Coconut Rice

Ingredients

• 2 cans Chickpeas
• 1 can Coconut Milk
• 1 can Diced Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Curry Powder
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1/4 cup Cilantro
• 1 cup Rice
• 2 tablespoons Coconut Flakes
• 1.5 cups Vegetable Broth

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

Instructions

1. 1Sauté chopped onion, garlic, and ginger in a large pot over medium heat until softened.
2. 2Add curry powder, turmeric, and cumin. Cook for 1 minute until fragrant.
3. 3Stir in diced tomatoes, coconut milk, and chickpeas. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. 4While the curry simmers, rinse the rice. Combine rice, vegetable broth and coconut flakes in a saucepan and bring to a boil. Reduce heat and simmer, covered, for 15 minutes, or until liquid is absorbed.
5. 5Serve chickpea curry over coconut rice. Garnish with fresh cilantro.

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