Stewed tomato chickpea curry

Recipe: Sauté 1 small yellow onion (small dice) until soft and starts to brown, about 5 minutes. Add 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp coriander, 1 tsp sweet paprika, 1/2 tsp red chili flakes. Sauté another 30 seconds before adding 1 tbsp tomato paste. Mix well while heating for another minute. Add 1-15oz can stewed tomatoes. Simmer about 10-15 minutes, adding broth or water if gets too dry. Blend sauce until mostly smooth with a few chunks remaining. Return to stove. Stir in 2 cups cooked chickpeas. Add coconut milk gradually from 1-15oz can until desired creaminess is reached. (Don’t need to use all of it.) Cook until heated through. Salt/pepper to taste.

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