Chickpea curry
515 cals, 16p, 32c, 30f (per meal)
2 tsp (10mL)
1 can (451mL)
1 can (405g)
2 can (896g)
4 dash (1g)
1 tsp (3g)
1 tsp (2g)
2 tsp (4g)
2 inch (2.5cm) cube (10g)
2 clove(s) (6g)
1 medium (2-1/2" dia) (110g)
1
Heat oil in a large skillet over medium-high heat. Add the onion and cook for 5-7 minutes, until softened.
2
Add garlic and ginger and cook for 1 minute, until fragrant. Stir in the spices and cook for 1 minute, until toasted.
3
Stir in chickpeas, coconut milk, crushed tomatoes, and a pinch of salt. Bring to a simmer. Reduce heat to medium-low and cook uncovered, stirring occasionally, until flavors meld and the sauce thickens slightly, 15–20 minutes. Serve.