Coconut Chickpea Curry

Ingredients: 

• 2 Tbsp. olive oil
• 1 sweet onion, chopped
• 2 garlic cloves, minced
• 2 cups cooked chickpeas
• 1 (14.5-oz) can petite diced tomatoes
• 1 (13.5-oz) can light coconut milk
• 1 1/2 tsp. curry powder
• 1 tsp. cumin powder
• 1 tsp. salt, or more to taste
• 1/2 tsp. ground coriander
• chopped cilantro, for serving (1/4 cup used in nutrient analysis)
• 4-6 cups hot cooked basmati rice, for serving (4 cups used in nutrient analysis)

Directions:

1. Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened. 
2. Add in chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes. 
3. Place hot, cooked basmati rice on plates on in bowls and ladle curry over the top. Sprinkle with a bit of cilantro and serve!

Nutrition Facts: Calories 583 | Total Fat 20 g | Saturated Fat 6 g | Cholesterol 0 mg | Sodium 917 mg | Carbohydrates 88 g | Dietary Fiber 3 g | Protein 15.5 g