Easy Indian Chickpea Masala

This delicious Indian curry comes together so easily which makes it a great weeknight dish. I serve it with brown rice and some roasted cauliflower to make it more filling.

| Yield: 2-4 servings | Time: 20 minutes |

Ingredients

1 tablespoon extra virgin olive oil

1 yellow onion, chopped

1 can of chickpeas

1 14 oz. can full fat coconut milk

4 cloves garlic, minced or grated

2 inches fresh ginger, grated

1 tablespoon garam masala

1 teaspoon turmeric

large pinch of cayenne pepper, more or less to taste

1/4 cup tomato paste

1 cup of fresh or thawed frozen peas

1/4 cup fresh cilantro, roughly chopped

salt and black pepper

optional

steamed rice or quinoa

Preparation

Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, turmeric, and cayenne, 1/2 teaspoon sat, and cook until fragrant, about 1 minute.

Add the tomato paste, chickpeas, and coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce seems thick, thin with some water. Add the peas and stir to combine. Remove from the heat and stir in the cilantro. Season with salt and pepper to taste.

Serve over bowls of rice, grain of choice, and naan bread.