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-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 diced onion until soft and starts to brown, about 5 minutes.
Add minced garlic, ground cumin, ground coriander, sweet paprika, and red chili flakes, then sauté for another 30 seconds.
Add tomato paste and mix well while heating for another minute.
Add the stewed tomatoes and simmer for 10 to 15 minutes, adding broth or water if it gets too dry.
Blend the sauce until mostly smooth with a few chunks remaining and return it to the stove.
Stir in the cooked chickpeas.
Add coconut milk gradually from the can until desired creaminess is reached, cook until heated through, and season with salt and pepper to taste.
