Chickpea Curry

(Vegan)

Robyne Gray

• 2 Onions
• 4 garlic
• 2 Tbs oil or less
• 1 tsp chili pwd
• 1 tsp salt
• 1tsp turmeric
• 1 tsp paprika
• 1 Tbs ground cumin
• 1 Tbs ground coriander
• 2-14 oz cans chickpeas-drained & rinsed
• 1-14 oz can diced tomatoes

1. Slice onions finely; crush the garlic in a garlic press. Heat oil in a medium pan. Add onion and garlic and cook over medium heat, stirring, until soft.

2. Add the chili pwd., salt, tumeric, papika, cumin and coriander. Stir over heat for 1 min.

3. Add chickpeas and undrained tomatoes, stir until combined. Simmer, covered, over low heat 30 min., stirring occasionally.

Note: This curry makes a delicious meal wrapped inside chapattis or naan bread. I have served it over Quinoa and it taste great.