Curry Chickpeas

1. 1

   Slowly heat ghee in a non-stick saute pan.

2. 2

   Sweat onion slowly.

3. 3

   Add curry powder and chili powder when onion is nearly caramelized.

4. 4

   Cook for 1 more minute until spices are fragrant.

5. 5

   Add chickpeas and tomatoes.

6. 6

   Toss to combine.

7. 7

   Add more ghee or oil if necessary.

8. 8

   Add coconut milk.

9. 9

   Season.

10. 10

    Cook 1-2 minutes to heat chickpeas through.

11. 11

    Variations; Cilantro, scallions, cumin, celery, ginger, lime, basil, parsely, crushed pepper flakes, other curry powders or cooking pastes, cardamom, turmeric, vinegar, fenugreek, paprika, shallots, habanero, cayenne, eggplant, Sriracha, honey, peanut oil or butter, sumac, clove, allspice, nutmeg, mace, cinnamon,

* Per serving · 4 servings · Values may vary.

No additional tips available.