Chickpea Mango Curry

Ingredients

2 Tbsp. canola oil

2 (15-oz.) cans chickpeas, drained and rinsed

1 cup diced onion

3 garlic cloves, minced

1 tbsp minced ginger

1 Tbsp. curry powder

1 tbsp garam masala

1 cup diced tomatoes

1 tsp. kosher salt

1/4 tsp. cayenne pepper (optional)

1/2 cup fresh cubed mango

2 tsp. fresh lime juice

3 Tbsp. chopped fresh cilantro

3 tbsp chopped green onions

12 oz water, broth or coconut milk

Cooked basmati rice for serving

Directions

Heat oil in a large skillet over medium. Once hot, add onions; cook 5 minutes, add garlic, ginger, curry powder, and garam masala, salt, and cayenne to pan, cook 2 minutes, stirring often to prevent burning, until aromatic.

Add tomatoes and cook until tomatoes are tender. Add chickpeas and mangoes. Stir to combine.

Add liquid of choice, water broth or coconut milk. Bring to a boil, turn heat down and simmer slowly until mango is cooked. Remove from heat.

Add lime juice, green onions and cilantro.

Serve mixture over rice and garnish with additional herbs, if desired.