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Vegan Chickpea Curry

Ingredients

• 2 tbsp. olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tbsp. grated ginger
• 1 tbsp. curry powder
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (14 oz.) coconut milk
• 1/2 cup vegetable broth
• 1 tsp. salt
• Fresh cilantro, chopped (optional)
• desired.

Directions

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes, until soft and translucent.
Add the garlic and ginger, and cook for another 2-3 minutes.
Add the curry powder, cumin, and cayenne pepper, and cook for 1-2 minutes, stirring constantly.
Add the chickpeas, diced tomatoes, coconut milk, vegetable broth, and salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the curry has thickened.
Serve the vegan chickpea curry hot, topped with fresh cilantro if