Chickpea Curry
Ingredients
- 1 tablespoon coconut oil (or sub another oil)
- 1 onion, chopped
- Kosher or sea salt
- Grind of fresh pepper
- 4 garlic cloves, finely minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon fennel or anise seeds
- 1 tablespoon finely minced fresh ginger (or 1 teaspoon dried ground ginger)
- 1 (15- to 19-ounce can) chickpeas, drained and rinsed
- 1 (14- to 15-ounce can lite coconut milk (Thai Kitchen makes a good version)
- 1 (14- to 15-ounce) can diced tomatoes in own juice (or sub 1-1 1/4 cups salsa)
- Pinch crushed red pepper flakes or hot sauce
- Lemon or lime
- Garnish: chopped cilantro (optional)
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