Golden Chickpea Curry

Ingredients

• 2 tablespoons coconut oil or olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne (optional)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced organic tomatoes
• 1 can (14 oz) full-fat coconut milk
• 1 teaspoon salt, plus more to taste
• Juice of half a lime
• Fresh cilantro and cooked rice, to serve

How to make it

1. 1

   Warm the oil in a large, deep skillet or pot over medium heat. Add the onion and cook, stirring often, until soft and golden, about 7 minutes.

2. 2

   Add the garlic and ginger and cook 1 minute more, until fragrant.

3. 3

   Add the turmeric, cumin, coriander, smoked paprika, and cayenne. Stir constantly for 30 seconds — the spices will smell toasty and the pan will look dry. That's exactly right.

4. 4

   Pour in the tomatoes with their juices and stir to lift any spices from the bottom of the pan. Cook 3 minutes, until the tomatoes thicken slightly.

5. 5

   Add the chickpeas, coconut milk, and salt. Stir well and bring to a gentle simmer.

6. 6

   Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas.

7. 7

   Finish with the lime juice and taste for salt. Serve over rice with a generous handful of fresh cilantro.