This chickpea curry is a quick and nourishing dinner, perfect for when you don’t want to spend hours in the kitchen. It's an easy meal that only takes 20 minutes to cook!
1. Cook onion in some olive oil on medium high heat until translucent. Add your garlic and spices. 2. Add your chickpeas and diced tomatoes. Cover and simmer for a minute then pour in your coconut milk. Bring to a boil, cover and simmer for 15 minutes. 3. Squeeze in fresh lime and add maple syrup. Serve with rice and naan and top with cilantro. Enjoy!!
