3/4cupcoconut cream(from a can of full-fat coconut milk)
Instructions
In a large pot, heat some oil and add the onion, garlic, ginger, and chilis. Saute for 5 minutes, then stir in all the spices.
Once fragrant, add in the tomatoes, water, and chickpeas. Cover the pot and let simmer on medium heat for 10-15 minutes, or until the sauce has thickened.
Stir in coconut milk and simmer for 3-4 more minutes.
If desired, season with more spices to taste, then serve warm.
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