Coconut Curry Chickpeas

Servings: 2

Preparation Time: 5 minutes

Start to Finish Time: 20 minutes

• Ingredients

  • 1 tablespoon Aurora oil blend (or vegetable oil)

  • 1 small onion, finely chopped

  • 1/2 tablespoon Aurora minced garlic

  • 1/2 tablespoon Aurora minced ginger

  • 1 tablespoon curry powder

  • 1 teaspoon turmeric

  • 1 teaspoon cumin

  • 1/4 teaspoon all spice

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon cayenne pepper

  • 1/4 cup Radolfi Ortolina

  • 1 cup coconut milk

  • 1 398ml can Aurora Chickpeas

  • fresh cilantro, for garnish

  • lime wedges, for garnish

  • naan, for accompaniment

  • Aurora Kosher Salt, to taste

• Directions

  Start to Finish Time: 20 minutes

  Heat oil in a medium sauté pan with a lid over medium heat. Add in onions with a pinch of salt and cook until soft and translucent, about 3 minutes.

  Add in the garlic and ginger. Cook for another minute then add in all the spices and continue to cook for another minute.

  Add in the Ortolina, making sure to mix it around in the pan, cooking it for a few minutes.

  Slowly pour in the coconut milk. Mix thoroughly until smooth and creamy.

  Add the chickpeas. Bring to a simmer and cover with lid for at least 5 minutes or continue to simmer until the chickpeas are super tender, about 20 minutes.

  Serve along side rice or naan. Enjoy!