Now this quick and easy dish was made for the winter. The delicious aroma will fill your home with the scent of cinnamon, glove and ginger as it simmers on the stove. It’s best served over basmati rice on a chilly night!

2 tablespoons coconut oil
1 onion, diced
4 garlic cloves, minced
1.5  inch piece of ginger, peeled and sliced into paper thin rounds, then diced into tiny pieces (you can also use a vegetable peeler to peel into thin strips, then dice into small pieces)
3/4 tablespoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cans petite diced tomatoes with their juices
2 cans organic chickpeas, rinsed and drained
1/2 cup water
1 can full fat coconut milk
1/3 cup diced cilantro, or to taste
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*For Serving: Basmati Rice 

• Place the canned coconut milk in the fridge
• In a large stockpot over medium heat add in the coconut oil, once hot add in the onion and sauté until translucent, about 4-6 minutes
• Add in the ginger and continue to sauté for 1-2 more minutes, until fragrant 
• Stir in spices and sauté for another minute 
• Add in canned tomatoes, rinsed chickpeas, and 1/2 cup of water. Bring to a boil then reduce to a simmer and cover. Simmer for 20 minutes stirring frequently. 
• Remove lid and mash some of the chickpeas with a potato masher
• Remove the coconut milk from the fridge and scoop the solidified fat from the top of the can, add to pot along with half of the remaining coconut milk liquid in the can. Stir to incorporate. 
• Continue to simmer for another 10 minutes without the lid.
• Stir in the diced cilantro before ladling over rice.