Low Sodium Vegan Curry Chickpeas with Cilantro

Total time35 min

Prep time10 min

Cook time25 min

Low Sodium Vegan Curry Chickpeas with Cilantro

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 ½ tbsp curry powder
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
2 cans (15 oz each) chickpeas, drained and rinsed
¾ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)

For serving

lime wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large skillet or saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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