Coconut Curry Chickpeas

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons vegan butter (or sub olive oil)

1/2 yellow onion (diced)

3 cloves garlic (minced)

1 tablespoon fresh ginger (minced)

1 tablespoon yellow curry powder

1 teaspoon coriander

1 teaspoon turmeric

1/2 teaspoon red pepper flakes

1/2 teaspoon pepper

salt (to taste)

1 15-ounce can crushed tomatoes

1 15-ounce can coconut milk

1-2 tablespoons low sodium soy sauce (to taste)

2 15-ounce cans chickpeas (drained and rinsed)

2 tablespoons cilantro (chopped)

2 cups cooked rice (for serving)

naan (for serving)

Directions

Melt the vegan butter in a skillet over medium heat. Add the onion, garlic, ginger and dry seasonings. Cook down for 3 minutes.

Pour in the crushed tomatoes, coconut milk and soy sauce. Bring to a boil, add in the chickpeas, lower the heat and simmer for 15 minutes. The sauce should thicken as it simmers. Stir in the cilantro, taste and adjust the seasonings as needed.

Serve hot over rice with naan on the side.

Nutrition

• Calories: 586 kcal
• Total Fat: 30 g
• Saturated Fat: 20 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.03 g
• Sodium: 979 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 13 g
• Total Sugars: 5 g
• Protein: 18 g