·1 can (15 oz) chickpeas, drained
·1 can (14 oz) coconut milk
·1 onion, diced
·2 cloves garlic, minced
·1 tbsp curry powder
·1 tbsp oil
·Salt and pepper to taste
1.Sauté onion and garlic in oil until fragrant.
2.Stir in curry powder and cook for 1 minute.
3.Add chickpeas and coconut milk; simmer for 10 minutes to thicken.
4.Season with salt and pepper before serving over rice.