INGREDIENTS
1 TBS avocado oil
Two 16-ounce cans chickpeas, drained and rinsed
1 rib celery, thinly sliced
1 small carrot, thinly sliced
2 tsp curry powder
1/2 tsp turmeric
2 tsp grated fresh ginger
1 c tomato sauce
1.5 c coconut milk
1 TBS lemon juice
1/4 c diced fresh cilantro
1/2 tsp pink salt to taste
INSTRUCTIONS
Heat the oil in a wide non-stick skillet.
Add the celery, carrots, curry, turmeric, ginger, tomato sauce, lemon juice, and coconut milk. Bring to a simmer, then cook over medium-low heat for 5 minutes. Keep covered in between stirring frequently.
Add the chickpeas and stir everything together for about 5 mins. The dish should be moist and stewlike, but not soupy at this point.
If you would like a thicker and creamier sauce, then take about 1/3 of the dish, and blend it into a thick paste. Then add/stir the paste back into the pot with the rest of the chickpeas.
Turn of the stove/fire. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked cauliflower rice/grains, if desired.
Enjoy!
Tip: Garnish with more cilantro before plating.