📖 Instructions

1. Gather your ingredients: Have everything prepped and ready to go. It makes the whole process smoother, trust me. Chop your onion, garlic, and ginger.
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, stir in the minced garlic and grated ginger and cook for another minute until fragrant. The smell will be amazing!
3. Add the spices: Stir in the turmeric, cumin, coriander, and chili powder (if using). Cook for about 30 seconds, allowing the spices to bloom and release their flavors. Oh man, the aroma at this stage is just heavenly!
4. Incorporate the chickpeas and tomatoes: Add the canned chickpeas (drained and rinsed) and the crushed tomatoes to the pot. Stir well to combine, ensuring the chickpeas are coated in the spice mixture. For a lil' tang, you could also add a squeeze of lemon juice
5. Simmer in coconut milk: Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, stirring occasionally. This allows the flavors to meld together beautifully. Try not to eat all the curry during this part, I know it is hard.
6. Add veggies (optional): If you're adding vegetables like spinach or cauliflower, stir them in during the last 5-10 minutes of simmering until they are tender and heated through. Soemtimes, I add a little bit of brocolli, but dont tell anybody it's a secret.
7. Season and serve: Season with salt and pepper to taste. Garnish with fresh cilantro. Serve hot over basmati rice or with naan bread. A dollop of yogurt or sour cream on top is also a delish addition!