Chickpea curry (kinda’)
1 whole sweet onion, chopped
5 cloves garlic, minced
1T olive oil
1/2tsp black pepper
1/4tsp cayenne pepper
1/2 - 1tsp curry powder
1 lime, juiced
14oz can diced tomatoes, including juice
16oz tomato sauce
2 ~14oz cans chickpeas, drained
1 ~14oz can “lite” coconut milk
Saute the onion and garlic in olive oil until soft and translucent. Add all tomato ingredients, spices, and lime juice.
Simmer for ~10min, then add chickpeas. Simmer another ~20min, or until the mixture’s pretty thick and the chickpeas are softer and heated through.
Add coconut milk. Use immersion blender to blend up some chickpeas and tomatoes to make a nice creamy sauce. Simmer ~10min or until sauce thickens and everything tastes nice.
Serve over rice.