Side dish for chappati vegetable chickpeas curry :

Ingredients :

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread for serving

Instructions:

1. In a large skillet or pan, heat some oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and grated ginger and sauté for another minute.
3. Stir in the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. Cook for 2 minutes, stirring constantly to toast the spices.
4. Add the diced tomatoes and cook for 3-4 minutes, or until they start to break down.
5. Pour in the coconut milk and add the chickpeas. Simmer for about 10-15 minutes, or until the sauce thickens.
6. Season with salt and pepper to taste. Serve the chickpea curry over cooked rice or with naan bread, garnished with fresh cilantro.