Curried Coconut Chickpeas

While out with a new friend at Deccan Spice in Clearwater I tried some of her Chana Masala. Wonderful! I found a recipe and modified it for a fast dinner. Hopefully, you already have the chickpeas and tomatoes in your pantry. I have to get coconut milk and garam masala spice but I’m happy to now have these in my rotation.

Curried Coconut Chickpeas

2 tbs olive oil
1 large red, white or yellow onion, diced
A 14-oz can of diced tomatoes or 2 large fresh, diced
A 16-oz can of chickpeas or garbanzo beans, drained and rinsed
3 garlic cloves, minced
2 tbs garam masala
1 tsp curry powder
A 13.5 oz can of coconut milk (fuller fat is better)
2 tbs flour if sauce needs thickening
Juice of 1 small lime
Cilantro to garnish

Heat oil in a large saucepan and add the onions and tomatoes. Cook over medium heat for about 10 minutes. Add the chickpeas, garam masala, garlic and curry powder. Heat through. Add coconut milk. Add the flour if the sauce needs thickening. Finish the curry with the lime squeeze and cilantro. Serve with basmati rice.