This simple Chickpea Curry dish is vegetarian, vegan, gluten-free, and dairy-free!
Ingredients
1 tbsp
Coconut oil
1 can (15oz)
Chickpeas, canned, drained
(rinsed)
1/2 cup
Coconut milk, reduced fat
(unsweetened)
1/2 cup
Diced tomatoes, low sodium, canned
1/2 medium
Red onion
(finely chopped)
1/2 tsp
Cumin
(spice)
1 tsp
Garam masala
(spice)
1 pinch
Sea salt, fine
(to taste)
1 tsp
Cilantro (coriander)
Instructions
In a medium pot with a lid, heat a thin layer of coconut oil over medium heat.
Add onion and stir for 2 to 3 minutes until softened.
Add garam masala, cumin, and salt. Cook for 1 minute.
Stir in tomatoes and chickpeas, then bring to a boil.
Reduce to a simmer and cover the pot. Cook for 10-15 minutes, while stirring occasionally.
Notes:
Nutritional Information:
Chickpeas - Chickpeas are a great staple item to have in the house, they provide a huge amount of fiber and also protein. But beyond that they are amazing for keeping us fuller longer, helping to regulate our appetite and suppress those cravings. They also contain minerals such as calcium and magnesium and are great for our menstrual and bone health.
