Stewed Tomato Chickpea Curry with Rice and Avocado
Ingredients
- 1 small yellow onion, diced
- 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 oz) can stewed tomatoes
- Broth or water, as needed
- 2 cups cooked chickpeas
- 1 (15 oz) can coconut milk
- Salt and pepper to taste
Accompaniments
- Cooked rice
- Avocado
Preparation
Sauté the diced onion until soft and starting to brown, about 5 minutes.
Add minced garlic, ground cumin, ground coriander, sweet paprika, and red chili flakes; sauté for another 30 seconds.
Add tomato paste and mix well while heating for another minute.
Add the can of stewed tomatoes.
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 cooked chickpeas.
Gradually add coconut milk from the can until desired creaminess is reached. You may not need to use all of it.
Cook until heated through.
Season with salt and pepper to taste.
Enjoy the dish.
