Spiced Chickpea and Coconut Curry Bowls with Toasted Almonds

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (13.5 ounce) can coconut milk
• 1 (15 ounce) can chickpeas, rinsed and drained
• Salt and black pepper to taste
• Cooked rice or quinoa for serving
• Toasted almonds, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for 1 minute more.

2. Add cumin, coriander, turmeric, and cayenne pepper (if using) to the skillet and cook, stirring constantly, for 30 seconds.

3. Pour in diced tomatoes and coconut milk. Bring to a simmer, then stir in chickpeas. Reduce heat to low and cook, covered, for 15 minutes, or until sauce has thickened slightly. Season with salt and black pepper.

4. Serve curry over cooked rice or quinoa. Garnish with toasted almonds.