Coconut Chickpea Curry

 Ingredients

• 2 tablespoons oil, I use avocado oil
• ½ medium yellow onion, finely diced
• 3 cloves garlic, minced
• ½ inch ginger, minced
• 1 jalapeño, seeded and finely diced
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon ground paprika
• Pinch of cayenne, optional
• 1 teaspoon sea salt, to taste
• ¼ teaspoon black pepper
• 2 (15-oz) cans chickpeas, rinsed and drained
• 1 (14.5-oz) can diced tomatoes
• 1 can full-fat coconut milk
• 1 lime, juiced
• ¼ cilantro, optional

Instructions

1. Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion starts to appear translucent and smell fragrant,, about 5 minutes.
2. Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.
3. Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.
4. Add lime juice and cilantro: Turn off the heat completely and stir in the lime juice and fresh cilantro.
5. Serve and enjoy: If you want to save it for later, be sure to completely cool down the chickpea curry before storing it.