This is my go-to dish for a quick & easy dinner.
- 1/2 medium yellow onion, chopped
- 1 large can of chickpeas, drained & rinsed
- 3/4 cup of coconut milk
- 1/2 tbsp of vegetable oil (for sauteing the onions)
- Spices to taste
- Heat up the oil in a large skillet over medium heat.
- Add the chopped onions, and let them saute, stirring occasionally.
- Once the onions have softened up, and started to change colour, add the chickpeas, and stir them in with the onions.
- Let some of the moisture from the chickpeas cook off–I let them sit in the pan for about 5 minutes, uncovered. Stir them so they don’t burn.
- In a small bowl, mix the coconut milk in with some salt, pepper, and whatever curry spices you like. I use smoked paprika, a masala blend from a south indian grocery store in town, garlic power, cardamon powder, and a little turmeric.
- Stir in the coconut milk-spice mixture.
- Cover the skillet with a lid or large baking sheet, and allow the chickpeas to absorb the coconut milk. Give them a stir every so often, and cook for about 15-20 minutes, or until most of the liquid has been absorbed.
- Turn the heat down to low, and cook uncovered for another 5 minutes or so.
- Garnish with fresh cilantro.
You can serve this dish as is, with your favourite sweet chutney on the side; or you can mix it in with some rice (jasmine or basmati are best), and roll it up into roti or naan bread for a tasty “hands-on” meal!