Chickpea Curry

The whole family loves this meal, even our 3 year old (who is a secret vegetarian). It’s great used as leftovers as well.

1 TBSP canola oil
1 TBSP onion flakes
2 garlic cloves, minced
1 tsp dry mustard
1/2 tsp chili flakes
1 tsp chili powder
1 tsp cumin
1 tsp tumeric
1 tsp coriander
1 TBSP salt
1 can chickpeas, drained and rinsed
1 c. canned, diced tomatoes with sauce
1 can coconut milk
Jasmine Rice
Naan Bread

Heat oil in a large frying pan. Add onions and garlic, cook on medium heat for about 5 minutes. Add all the spices to the pot and cook for another 5 minutes. Add chickpeas, tomatoes, and coconut milk. Cook on medium heat, stirring occasionally for 20 minutes. Serve over Jasmine Rice and Naan Bread.


1 Comment

  1. Pingback: Healthy Tip Saturday – Daily Tip #75 | Elite Health Coaching

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