Ingredients
1 (15 oz.) cans of chickpeas, rinsed and drained
1 tbsp. of olive oil
1 large onion, chopped
1 clove of garlic, minced
1 tbsp. of curry powder
1 cup of vegetable stock
¼ cup of freshly chopped cilantro
pinch of salt and pepper
Directions
In a cooking pan, heat the olive oil over medium heat. Add chopped onion. Stir until the onion is softened and starting to brown.
Slightly reduce the heat, add garlic, stir for 30 seconds or until fragrant.
Stir in the curry powder, cook for additional 30 seconds.
Add drained chickpeas and vegetable stock to the pan. Continue to cook and stir all ingredients together.
Bring to a boil, reduce the heat, and let it continue to simmer for about 10-15 minutes.
Add salt and paper to taste.
Turn off the heat, and garnish the chickpeas curry with freshly chopped cilantro.