Basil Chickpea Curry

Ingredients

• 1 tbsp Olive oil
• 1 head Onion
• 1 pcs Bell pepper
• 3 clove Garlic
• 2 tbsp Fresh ginger, grated finely
• 1 tsp Sea salt
• 1/2 tsp Black pepper, ground
• 1 1/2 tbsp Basil, dried
• 1 tbsp Curry powder
• 600 g Chickpeas, canned
• 400 g Canned cocount milk
• 2 tbsp Lime, juiced
• 1 bunch Basil, fresh

Method

1. Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
2. Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.
3. Serve with your favorite rice, naan or just in the bowl by itself!