Vegan Chickpea Curry

Ingredients

• 1 tbsp coconut oil

• 1 yellow

• 1/2 tbsp yellow curry

• 1/4 tsp ground turmeric

• 1/4 tsp ground black pepper

• 1/4 tsp cayenne pepper (or to taste)

• 1/4 tsp salt (plus more to taste)

• 1 and 1/2 cups full-fat coconut milk

• 1 and 3/4 cups cooked chickpeas (equal to 1 16-oz. can; drain and rinse before using)

• chopped fresh parsley for serving

1. In a pan, heat the coconut oil on medium-high heat. Add the yellow onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.

2. Reduce the heat to medium. Add the turmeric, black pepper, cayenne pepper, curry and salt. Cook for 30 seconds more to toast the spices.

3. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.

4. Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. . Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice and garnished with chopped fresh parsley.