Chickpea Curry

This easy chickpea curry recipe is made with canned chickpeas for a fast, convenient vegan meal. Fresh ginger, garlic, and Indian spices add lots of flavor.

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2-inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• pinch of salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15-ounce) cans chickpeas, with liquid
• 1 cup chopped fresh cilantro

Directions

1. Gather the ingredients.
2. Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
3. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.
4. Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
5. Enjoy!