Plant-Based Stewed Tomato Chickpea Curry
Ingredients
- 1 small yellow onion
- 2 minced garlic cloves
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp sweet paprika
- 1/2 tsp red chili flakes
- 1 tbsp tomato paste
- 1-15oz can stewed tomatoes
- 2 cups cooked chickpeas
- 1-15oz can coconut milk
- Salt and pepper to taste
- Broth or water as needed
Preparation
Sauté 1 small yellow onion (small dice) until soft and starts to brown, about 5 minutes.
Add 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp coriander, 1 tsp sweet paprika, 1/2 tsp red chili flakes. Sauté another 30 seconds.
Add 1 tbsp tomato paste. Mix well while heating for another minute.
Add 1-15oz can stewed tomatoes. Simmer about 10-15 minutes, adding broth or water if it gets too dry.
Blend sauce until mostly smooth with a few chunks remaining.
Return to stove.
Stir in 2 cups cooked chickpeas.
Add coconut milk gradually from 1-15oz can until desired creaminess is reached. Don’t need to use all of it.
Cook until heated through.
Salt and pepper to taste.
