Chickpea Curry

This is a combination of a couple of recipes and substitutions due to missing ingredients and personal preferences.  Feel free to adjust it to your liking!  This is very mild as far as heat...adding more curry or pepper would help.

Chickpea Curry

• 2 tablespoons coconut oil
• 2 TBSP onion powder or 1 onion
• 1 can chickpeas, drained or 2 cups cooked
• 5 garlic cloves, minced
• 1 tsp garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• 2 tsp tumeric
• 1 tsp salt
• 1 can coconut milk
• 1/2" piece of fresh ginger, grated or 1 tsp ground
• 1 can tomato puree or about 8 Roma tomatoes pureed
• 2 TBSP lime juice (you could use lemon)

1. If using raw onion, saute it in the coconut oil with the garlic and ginger and cook till onions are done.
2. Add chickpeas, spices, coconut milk, and tomatoes.
3. Simmer on low heat for 30 min or more to let the flavors combine.
4. Add the lime juice and serve.

We like to eat this served over brown rice.  You can add almost any kind of vegetales to this as well.