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Coconut Chickpea Curry (30 Minutes, Vegan)
Ingredients
  • 2 tablespoons oil, I use avocado oil
  • ½ medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ inch ginger, minced
  • 1 jalapeño, seeded and finely diced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground paprika
  • Pinch of cayenne, optional
  • 1 teaspoon sea salt, to taste
  • ¼ teaspoon black pepper
  • 2 (15-oz) cans chickpeas, rinsed and drained
  • 1 (14.5-oz) can diced tomatoes
  • 1 can full-fat coconut milk
  • 1 lime, juiced
  • ¼ cilantro, optional
Steps
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