Stewed Tomato Chickpea Curry
Ingredients
- 1 small yellow onion, small dice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon red chili flakes
- 1 tablespoon tomato paste
- 1 (15-ounce) can stewed tomatoes
- Broth or water, as needed
- 2 cups cooked chickpeas
- 1 (15-ounce) can coconut milk
- Salt and pepper to taste
Preparation
Sauté the onion until soft and starting to brown, about 5 minutes.
Add the garlic, cumin, coriander, paprika, and chili flakes; sauté for another 30 seconds.
Add the tomato paste and mix well while heating for another minute.
Add the stewed tomatoes and simmer for 10-15 minutes, adding broth or water if it gets too dry.
Blend the sauce until mostly smooth with a few chunks remaining.
Return the sauce to the stove.
Stir in the chickpeas.
Gradually add coconut milk until the desired creaminess is reached; you may not need to use the entire can.
Cook until heated through.
Season with salt and pepper to taste.
Serving suggestions
Serve with rice and avocado.
