Chickpea Curry

Ingredients:

• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 can (14 oz) of diced tomatoes
• 1 can (14 oz) of coconut milk
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan bread for serving

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add the chopped onion and garlic and sauté for 3-4 minutes or until the onion is translucent.
3. Add the curry powder, cumin, and coriander to the pan and stir for 1-2 minutes until fragrant.
4. Pour in the diced tomatoes and coconut milk. Stir to combine.
5. Add the chickpeas and season with salt and pepper. Bring the mixture to a simmer.
6. Cover the pan and let it simmer for 15-20 minutes, stirring occasionally.
7. Taste and adjust the seasonings as needed.
8. Serve the vegan chickpea curry over rice or with naan bread, and garnish with fresh cilantro.