Ingredients

• 2 tablespoons oil (I used avocado oil!)
• ½ medium yellow onion, diced
• 3 cloves garlic, minced
• ½ inch ginger, minced
• 1 jalapeño, seeded and diced
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon ground paprika
• 2 15-ounce cans chickpeas rinsed and drained
• 1 14.5-ounce can diced tomatoes
• 1 can full-fat coconut milk
• 1 lime juiced
• Salt & pepper

Directions

1. Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion starts to appear translucent and smell fragrant, about 5 minutes.
2. Stir in the jalapeño, cumin, turmeric, paprika, salt, and pepper, and cook for a minute until it becomes fragrant.
3. Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.

Enjoy!