This creamy chickpea curry is packed with flavor, protein, and fiber. It's easy to make a large batch and can be enjoyed for lunches or frozen for later. A perfect plant-based meal that everyone will love!
1: In a large pan, heat 1 tbsp coconut oil over medium-high heat.
2: Add the onion, ginger, and garlic and sauté for 5 minutes.
3: Reduce the heat to medium. Add all the spices and stir. Cook for a few minutes.
4: Add the tomatoes, coconut milk, and chickpeas to the pan and stir well.
5: Bring the mixture to a boil, then reduce the heat to medium-low.
6: Simmer the curry for about 10 minutes.
