Makes approximately 4 servings.

Ingredients

Chickpea Curry

1 yellow onion, diced
4 garlic cloves, finely chopped
4 tablespoons avocado oil (or any high heat oil)

2 tablespoons tomato paste
1 teaspoon red curry paste
1 teaspoon ground ginger powder
2 teaspoons sea salt
1 teaspoon ground turmeric powder
1 teaspoon ground coriander powder
1 teaspoon ground cumin powder
1 teaspoon curry powder
1 squirt of mustard
4 curry leaves (optional)

2 cans chickpeas, drained and rinsed
1 can coconut milk

1 heaping tablespoon honey or maple syrup

Rice

1 cup Basmati rice, rinsed
2 cups water
1/2 teaspoon ground turmeric powder
1-2 dashes ground cinnamon powder

Serve with naan bread, mango (or mango chutney), avocado, salad or whatever you desire.

Directions

In a large dutch oven (or saucepan), saute (medium/low heat) the onion and garlic in oil for 10 minutes until onion caramelizes. While the onion is cooking, in a small bowl, measure out the next 10 ingredients (tomato and red curry paste, spices, mustard and curry leaves).

Once the onion is caramelized, add in the spices/pastes/curry leaves. Mix together for 2-3 minutes. Add the rinsed chickpeas. Mix together for one minute then add the coconut milk. Bring it to a simmer. Place the lid on the pot and let it cook on low heat for 10 minutes. Stir a couple of times. Once the 10 minutes is up, turn off the heat and add the honey or maple syrup.

For the rice, bring 2 cups of water to a boil. Add the rice, turmeric and cinnamon to the pot. Simmer on low (lid on) for approximately 10 minutes. When the water is gone from the pot, fluff the rice with a fork and put the lid back on for 5 minutes.

Serve and enjoy!