Curry Chickpeas

• 29 oz chickpeas; cooked
• 1 yellow onion; minced
• 14 1/2 oz diced tomatoes
• 13 1/2 oz coconut milk
• 1 T Madras curry powder
• 1 t chili powder
• 1 heaping T ghee (clarified butter)
• 1 large pinch kosher salt and black pepper

1. Slowly heat ghee in a non-stick saute pan.
2. Sweat onion slowly.
3. Add curry powder and chili powder when onion is nearly caramelized.
4. Cook for 1 more minute until spices are fragrant.
5. Add chickpeas and tomatoes.
6. Toss to combine.
7. Add more ghee or oil if necessary.
8. Add coconut milk.
9. Season.
10. Cook 1-2 minutes to heat chickpeas through.
11. Variations; Cilantro, scallions, cumin, celery, ginger, lime, basil, parsely, crushed pepper flakes, other curry powders or cooking pastes, cardamom, turmeric, vinegar, fenugreek, paprika, shallots, habanero, cayenne, eggplant, Sriracha, honey, peanut oil or butter, sumac, clove, allspice, nutmeg, mace, cinnamon,

chickpeas, yellow onion, tomatoes, coconut milk, t, chili powder, t ghee, kosher salt

Taken from cookpad.com/us/recipes/482331-curry-chickpeas (may not work)