Chickpea Curry

Directions

1. 1
   In a large skillet heat oil over medium high heat.
2. 2
   Add onions and cook for about 5 minutes until they are nice and soft.
3. 3
   Add in garlic and ginger and cook for another 2-3 minutes.
4. 4
   Mix in the turmeric, cumin, and curry powder for about a minute, until it combines and mixes with the oil and onions.
5. 5
   Pour in the chickpeas, chicken broth and coconut milk and bring to a simmer. Cook for about 10 minutes until the chickpeas start to soften. Using a potato masher, a large fork or back of a wooden spoon gently crush the about half of the chickpeas. You don't want to create a mushy paste, just enough to help thicken the sauce.
6. 6
   Let the chickpeas cook for about another 10 minutes until the sauce is thick and the chickpeas are soft.
7. 7
   Remove the the heat and serve over rice with plenty of cilantro.