Coconut Chickpea Curry

• 2 tablespoons coconut oil

• 1 medium red or yellow onion, diced

• 14 oz (400g) fresh or canned diced tomatoes

• Sea salt and ground black pepper, to taste

• 16 oz (454g) canned chickpeas, drained and rinsed

• 3 garlic cloves, minced

• 1½ tablespoons garam masala

• 1 teaspoon curry powder

• ¼ teaspoon cumin

• 13.5 oz (383g) canned coconut milk

• 2 teaspoons coconut flour (optional, for thickening)

• Juice of 1 small lime

• Salt

In a  deep pan  over medium-high heat, add the coconut oil.

Add in the onions and tomatoes. Season with salt and pepper, then stir to combine. Lower heat to medium and cook for about 10 minutes, until tomatoes break down and onions soften.

Add the chickpeas, garlic, garam masala, curry powder, and cumin. Stir to combine.

Pour in the coconut milk and stir again. If using, add coconut flour to slightly thicken the curry. Bring to a boil, then reduce heat and simmer for 10–12 minutes.