Stewed Tomato Chickpea Curry with Rice and Avocado
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
- broth or water
- 2 cups cooked chickpeas
- coconut milk
- salt/pepper to taste
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 before adding 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 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/pepper to taste
