Curried Chickpeas

• 2TB unrefined coconut oil or oil of your choice 
• 2C cooked chickpeas 
• 1 Medium sweet onion diced
• 1 Large bell pepper diced
• 2 Large mashed diced tomatoes or a can of diced tomatoes DO NOT DRAIN
• 2 cloves of minced garlic
• 1/4 t ginger
• 1/8 t garam masala
• 1/4 t tumeric 
• 1/4 t cumin
• 1/4 t coriander 
• 3/4t fine grain sea salt
• sprinke of cayenne (optional)
• coconut milk (optional)

1. In a large skillet, melt or throw in the oil over medium heat 

2. Add in the onion and pepper stirring every few minutes until soft and lighly gold

3. Add in spices and garlic and stir for about a minute 

4. Add in canned or mashed tomatoes and chickpeas, reduce heat, stir and let simmer for about 15-20 minutes. Stir every few minutes.

5. Add in cayenne pepper or more garam masala if you like it spicy. You can also add more salt if you think it needs any or even a dash of coconut sugar.

6. Right before serving add in 1-2T of coconut milk (optional)