COCONUT CHICKPEA CURRY

In a large pan, heat the coconut oil over medium-high heat.

Add the onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.

Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant.

Stir in the garam masala, turmeric, and cayenne pepper. Cook for 30 seconds more to toast the spices.

Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. 

Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Season to taste.