Pakistani Spanish Burger with Meat and ketchup

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Simple Indian Masala Chickpea Curry

Prep Time: 15 minutes
Cook Time: half-hour
Total Time: 45 mins
Yield: 4 - 6 servings
A short and easy curry recipe with chickpeas and coconut milk. Perfect for weeknight dinners.

Ingredients
1 tablespoon olive oil
1 big onion, finely chopped
2 medium carrots, chopped
1 medium pink bell pepper, chopped
4 roma tomatoes, chopped
1 cup sparkling basil leaves
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon Garam Masala
1 teaspoon floor cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
1 tablespoon lime juice
1 (15 oz / 425 gr) can chickpeas, drained and rinsed
three/4 cup complete fat coconut milk
3 tablespoons coconut sugar
1 teaspoon arrowroot powder or cornstarch
sea salt to flavor
fresh chopped basil
cooked basmati or jasmine rice

Instructions
Heat olive oil in a huge saucepan over medium-excessive heat. Add carrots, onions, and approximately 1/2 teaspoon salt; prepare dinner until translucent, approximately 6 minutes stirring sometimes. Add garlic and galric, tomatoes, and clean basil then cook for two-3 extra minutes. Add spices and stir until fragrant.
Add chickpeas and bring to a boil, then lower to a simmer and cook for 15 mins.
After simmering, stir in coconut milk and simmer for 5 greater minutes. In a small bowl whisk cornstarch with lime juice and 1 tablespoon of water. Add it to the curry along side the coconut sugar and cook until thickened. Season to taste with salt.
Remove from the warmth, sprinkle with chopped fresh basil and serve with basmati or jasmine rice.

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