Chickpea and Coconut Milk Stew

Step 1

Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.

Step 2

Add the minced garlic and ginger to the skillet. Cook for another 2 minutes until fragrant.

Step 3

Add the cumin seeds to the skillet and let them sizzle for about 30 seconds until aromatic.

Step 4

Stir in the turmeric, ground coriander, ground cinnamon, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.

Step 5

Pour in the coconut milk and vegetable stock (or water). Stir well to combine.

Step 6

Add the chickpeas and chopped tomato to the skillet. Stir well and bring the mixture to a simmer.

Step 7

Reduce the heat to low and let the stew simmer for about 15-20 minutes, stirring occasionally, until the flavors meld together and the stew thickens.

Step 8

Add salt to taste and squeeze in the lemon juice. Stir well.

Step 9

Garnish with fresh cilantro leaves and serve hot with steamed rice or roti.