Quick Chickpea Curry

Ingredients:
1. 2 tablespoons vegetable oil
2. 1 large onion, finely chopped
3. 3 cloves garlic, minced
4. 1 tablespoon fresh ginger, minced
5. 2 teaspoons ground cumin
6. 2 teaspoons ground coriander
7. 1 teaspoon turmeric
8. 1/2 teaspoon cayenne pepper (adjust to taste)
9. 2 cups cooked chickpeas (or 1 can, drained and rinsed)
10. 1 can (14 oz) diced tomatoes
11. 1 can (14 oz) coconut milk
12. Salt, to taste
13. Fresh cilantro, for garnish (optional)
Instructions:
1. **Sauté Aromatics**: Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Add the minced garlic and ginger, and cook for another 2 minutes until fragrant.
2. **Add Spices**: Stir in the ground cumin, ground coriander, turmeric, and cayenne pepper. Cook the spices for about 1 minute to toast them and release their flavors.
3. **Add Chickpeas and Tomatoes**: Add the cooked chickpeas and diced tomatoes to the skillet. Stir well to combine all the ingredients.
4. **Simmer**: Pour in the coconut milk and stir until everything is well combined. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for about 15-20 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken slightly. If the curry becomes too thick, you can add a splash of water to reach your desired consistency.
5. **Season**: Taste the curry and season with salt, adjusting to your preference.
6. **Serve**: Garnish the chickpea curry with fresh cilantro, if desired, and serve hot over rice or with naan bread. Enjoy your comforting and flavorful Indian Chickpea Curry!
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