One-Pot Coconut Chickpea Curry

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Diced Tomatoes

  Canned - Del Monte

  2 cup or 504g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Garlic

  Raw

  2 cloves, minced or 6g

• Garam Masala

  Badia

  4 tsp or 96g

• Curry powder

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Lime juice

  Raw

  1 lime yields or 44g

Directions

1. Heat coconut oil in a deep pot over medium-high heat.
2. Add diced onions and tomatoes. Season with salt and pepper to taste. Stir and cook over medium heat about 10 minutes.
3. Add chickpeas, minced garlic, garam masala, curry powder, and cumin. Stir to combine.
4. Pour in coconut milk and stir. Bring to a boil, then reduce to medium-low and simmer for 10 to 12 minutes.
5. Taste and adjust seasoning if needed.
6. Serve with fresh lime juice.

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