Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ¼ tsp cayenne pepper (optional)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can chickpeas, drained and rinsed
- 1 (13.5 oz) can coconut milk
- ½ cup vegetable broth
- Salt and freshly ground black pepper to taste
- ¼ cup chopped cilantro
- ¼ cup toasted walnuts
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, cumin, coriander, turmeric, and cayenne (if using) and cook for 1 minute more.
- Add the diced tomatoes, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a simmer, then reduce heat to low and cook for 15 minutes, or until the sauce has thickened slightly.
- Season with salt and black pepper to taste. Stir in the cilantro.
- Serve hot over rice or quinoa, garnished with toasted walnuts.