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Coconut Chickpea Curry
4 - 5 servings

[ INGREDIENTS ]

Coconut Oil
Red Onion
Fresh Tomatoes
Salt
Black Pepper
Chickpeas
Garlic
Garam Masala
Curry Powder
Cumin
Coconut Milk
All-Purpose Flour
Lime

[ INSTRUCTIONS ]

1. In a deep pot over medium high heat, add :
   
   2 Tablespoons Coconut Oil;.
2. Add :
   
   1 Large Red Onion; Sliced
   6 Fresh Tomatoes; Diced;.
3. Add :
   
   Salt, to Taste;
   Black Pepper. To Taste;
   and stir together.
4. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
5. Add :
   
   1 Can ( 15 Ounces ) Chickpeas, Drained;
   3 Garlic Cloves, Minced;
   1 1/2 Tablespoons Garam Masala;
   1 Teaspoon Curry Powder;
   1/4 Teaspoon Cumin;.
6. Stir to combine.
7. Add :
   
   1 Can ( 13.5 Ounces ) Coconut Milk;
   and stir again.
8. Add :
   
   2 Teaspoons All-Purpose Flour;
   which helps to slightly thicken the curry.
9. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
10. Taste the curry and season with salt and pepper if you desire.
11. Remove the curry from the heat.
12. Squeeze
    
    1 Small Lime
    lightly over the top of the curry, stirring to combine.

[ NOTE ]

You can substitute the can of chickpeas in the recipe with dried chickpeas, just soak overnight, and then boiled until soft.

TO ADD HEAT

1. Crushed red pepper flakes : start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon.
2. Harissa paste : if you have a harissa or chili paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.
3. Lastly, and my favorite, scotch bonnet pepper sauce which adds flavors and lots of heat. A few drops right before simmer again, and you can taste and decide whether you want to add more.

::: View the original recipe for Coconut Chickpea Curry at jessicainthekitchen.com