Vegan Chickpea Curry

Ingredients

• 2 cans Chickpeas
• 1 can Diced Tomatoes
• 1 can Coconut Milk
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Curry Powder
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 0.25 cup Cilantro
• 2 tablespoons Vegetable Oil
• 0.75 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 cups Basmati Rice

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

Instructions

1. 1Open the 2 cans of chickpeas and pour them into a colander. Rinse the chickpeas under cold running water, then let them drain completely.
2. 2Peel and finely chop the 1 medium onion. Peel and mince the 3 cloves of garlic. Peel and finely grate the 1 tablespoon of ginger.
3. 3Place a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, for 5-7 minutes, until the onion is softened and translucent.
4. 4Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant. Do not let the garlic burn.
5. 5Add the 2 tablespoons of curry powder, 1 teaspoon of turmeric, and 1 teaspoon of cumin to the pot. Stir constantly for 1 minute until the spices are fragrant. This helps to toast the spices and deepen their flavor.
6. 6Pour in the 1 can of diced tomatoes (undrained) and the 1 can of coconut milk. Stir everything together, scraping up any bits stuck to the bottom of the pot. Bring the mixture to a gentle simmer.
7. 7Add the drained chickpeas, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Stir to combine. Reduce the heat to low, cover the pot, and let the curry simmer gently for 20 minutes, stirring occasionally. The sauce should thicken slightly.
8. 8While the curry simmers, cook the 2 cups of basmati rice according to package directions. Ensure the rice is fluffy and cooked through.
9. 9Once the curry has simmered for 20 minutes, stir in the 0.25 cup of chopped cilantro. Taste and add a little more salt or pepper if needed. Serve the vegan chickpea curry hot over the cooked basmati rice.

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