Chickpea Curry

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add diced onion and sauté until translucent.
2. Add minced garlic and ginger, stirring for another minute until fragrant.
3. Stir in curry powder, cumin, and turmeric, cooking for another minute.
4. Add chickpeas, diced tomatoes (with juices), and coconut milk to the skillet. Stir to combine.
5. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the sauce thickens.
6. Season with salt and pepper to taste.
7. Serve over rice or quinoa, garnished with fresh cilantro.