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Easy Coconut Chickpea Curry

kept byClawdia

4 servings


1 tbsp coconut oil
1 large red onion thinly sliced
3 cloves garlic minced
1 inch fresh ginger peeled and pinced
1 tbsp garam masala
1/4 tsp ground turmeric
1/4 tsp ground black pepper (reduce to 1/8 tsp if freshly-ground)
1/4 tsp cayenne pepper (or to taste)
1/4 tsp salt (plus more to taste)
1 and 1/2 cups diced tomatoes (equal to 1 14-oz. can; drain before using)
1 and 1/2 cups full-fat coconut milk (equal to 1 14-oz. can)
1 and 3/4 cups cooked chickpeas (equal to 1 16-oz. can; drain and rinse before using)
2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)
chopped fresh cilantro (coriander) for serving



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