Prepare your rice according to the package directions. Once cooked, cover and set aside.
Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop
until it's a nice salsa-like consistency.
In a big frying pan, add cooking oil. Heat up then add the onion and tomato
mixture. Cook until the water evaporates and the mixture is soft. About 5 - 6
minutes.
Add the cumin, curry and paprika. Sauté for 1 minute.
Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and
bring to a boil on medium-high heat.
Cook mixture until the water has been absorbed by the sauce. About 7 - 10 minutes.
Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add
salt if desired.
Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!
Chickpea Curry with Rice https://www.simplyfrugal.ca/chickpea-curry-with-rice/