Coconut Chickpea Curry


  • 2 tablespoons oil (I used avocado oil!)
  • ½ medium yellow onion, diced
  • 3 cloves garlic, minced
  • ½ inch ginger, minced
  • 1 jalapeño, seeded and diced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground paprika
  • 2 15-ounce cans chickpeas rinsed and drained
  • 1 14.5-ounce can diced tomatoes
  • 1 can full-fat coconut milk
  • 1 lime juiced
  • Salt & pepper


  1. Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion starts to appear translucent and smell fragrant, about 5 minutes.
  2. Stir in the jalapeño, cumin, turmeric, paprika, salt, and pepper, and cook for a minute until it becomes fragrant.
  3. Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.



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