Coconut Curry Chickpeas

I love the creaminess of coconut milk and thought I would pair it with tomato and warm spices like cinnamon. The result was rather tasty. If my Mom had made Indian food when I was a kid, this might qualify as comfort food.

On a separate note: the boys all had a pediatric checkup and they are doing great! We have a new doctor since moving back to Canada, so I was afraid we were going to get some anti-vegan "where will they get their protein you crazy hippies?" speech. But, the boys are healthy and hearty and full of energy.

INGREDIENTS

- 2 tsbp oil

- 1 onion, diced

- 2 cloves of garlic, minced

- 1" piece of ginger, minced

- 1 can of chickpeas, drained and rinsed

- 1 tsp cinnamon

- 1/2 tsp cloves

- 1/4 tsp allspice

- 1/2 tsp garam masala

- 1 tsp salt

- 2 heaping tbsp tomato paste

- 1 can coconut milk

- 1/4 cup chopped cilantro

METHOD:

1. Heat oil in a saucepan over medium heat. Saute onion and ginger for 12-15 mins, until onion is a deep golden brown. Add garlic and saute for 1 minute.

2. Add chickpeas and spices and fry for 2 mins. Add tomato paste and coconut milk and bring to simmering. Adjust spices to your liking. Garnish with cilantro and serve over rice.