Curried Chickpeas

INGREDIENTS

2 Tbsp coconut oil or extra virgin olive oil
1 shallot OR 1/3 cup red onion, minced or diced
3 cloves garlic, minced
1/2 tsp turmeric
1/4 to 1/2 tsp chile powder
2.5 tsp ground cumin
1/2 tsp ground coriander
2 Tbsp tamari
1 can chickpeas
1/4 cup lemon juice or lime juice
1/4 tsp black pepper
1/2 cup cilantro, lightly chopped
3 Tbsp coconut milk (optional)

DIRECTIONS

Over medium-high heat, heat a wok or large frying pan. Add oil, then, when oil is hot, add the shallots or onion and the garlic. Cook for one minute, stirring constantly.

Add turmeric, chile powder, cumin, coriander, tamari and a tablespoon of water to pan. Stir-fry together briefly.

Add the chickpeas and continue cooking and stirring until they are coated with the spice mixture and are nice and hot, about 5 minutes. If they become too dry, another tablespoon of water.

Remove the pan from heat. Stir in the lemon or lime juice, black pepper, and most of the fresh cilantro. Stir in the coconut milk if using.

Adjust seasonings to taste: add more tamari if not salty enough, or another squeeze of lemon or lime juice if too salty.

Top with any remaining cilantro and serve hot with rice.