Curried Chickpeas
Liigu Koostisosad Sammud
Ingredients
For Serving
- 1 tablespoon salted butter
- 1 small yellow onion (sliced)
- 4 cloves garlic (minced)
- 2 teaspoons minced fresh ginger
- 1 ½ tablespoons yellow curry powder
- 1 red bell pepper (sliced, or green bell pepper)
- 1 jalapeño (seeded and minced)
- 15 ounces coconut milk (full fat, 1 can)
- 15 ounces canned diced tomatoes (1 can)
- 30 ounces canned chickpeas (2 x 15 oz cans, drained and rinsed)
- chopped fresh cilantro (for serving)
- 4 cups cooked white rice (for serving)
Steps
- Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
- Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
- Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
- Serve over rice with cilantro.