Ingredients:

  • 1 tbsp avocado oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tsp (2g) ground turmeric
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) ground coriander
  • 1/2 tsp (1g) Kashmiri red chili powder
  • 1/2 tsp (3g) salt
  • 1 can (14.5 oz / 411g) diced tomatoes, fire-roasted
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 can (13.5 oz / 400ml) light coconut milk
  • 1 tsp (5ml) lime juice, freshly squeezed
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and just beginning to turn golden. Stir in the minced garlic and grated ginger, cooking for another 60 seconds.
  2. Lower the heat slightly and stir in the turmeric, cumin, coriander, and chili powder. Toast the spices for 30–60 seconds, stirring constantly to prevent burning.
  3. Immediately pour in the diced tomatoes. Cook for 8–10 minutes, stirring occasionally, until the tomatoes thicken into a jammy, mahogany-colored paste.
  4. Stir in the rinsed chickpeas and pour in the light coconut milk. Bring the mixture to a gentle simmer for 10 minutes until thickened.
  5. Remove from heat, stir in the fresh lime juice, and garnish with chopped cilantro.