⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

🍽 Ingredients

• 1 tablespoon Coconut oil
• 1, finely chopped Onion
• 2 cloves, minced Garlic
• 1 teaspoon, grated Ginger
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1/2 teaspoon Coriander powder
• 1/4 teaspoon Cayenne pepper
• 1/2 teaspoon Garam masala
• 1 (15-ounce) can, rinsed and drained Chickpeas
• 1 cup Diced tomatoes
• 1 cup Vegetable broth
• 8-10, thinly sliced Radishes
• 1 tablespoon, chopped Cilantro

📖 Instructions

1. First things first, we're making the curry base! Heat a tablespoon of coconut oil in your large pot over medium heat. Once shimmering, add one finely chopped onion. Sweat the onion till translucent -- about 5 minutes, stirring often. Don't let it brown, we want it soft and sweet.
2. Next up, flavor bombs! Add two cloves of minced garlic, a teaspoon of grated ginger, and a half-teaspoon of turmeric powder. Stir for a minute or two, until fragrant. Trust me, this is where the magic starts!
3. Now, lets add our spice profile. Stir in one teaspoon of ground cumin, a half-teaspoon of coriander powder, a quarter-teaspoon of cayenne pepper (or more, if you like a kick!), and a half-teaspoon of garam masala. Cook for another minute to toast the spices, really letting those aromas fill your kitchen. It's like a mini-party for your nose!
4. Time for the chickpeas! Add one (15-ounce) can of chickpeas (rinsed and drained, very important!), along with a cup of diced tomatoes (fresh or canned) and a cup of vegetable broth (or water). Bring the mixture to a simmer, then reduce heat and let it bubble away gently for about 15 minutes. Stir occasionally so nothing sticks to the bottom.
5. While the curry simmers, we'll prep the radishes! Wash and trim about 8-10 radishes. Thinly slice them using a mandoline or a sharp knife. If you don't have a mandoline, don't stress. Just try to make them as uniformly thin as possible so they cook evenly. This part can be quite therapeutic, I find!
6. About 5 minutes before the curry is finished, add the sliced radishes to the pot. Stir gently to combine. The radishes will cook quickly, we just want them tender-crisp. Don’t overcook! If they're mushy, you've failed. Just kidding! You can still totally eat it.
7. Once the radishes are tender-crisp and the curry has thickened slightly, taste and adjust seasoning. Need more salt? Go for it. Want a squeeze of lime juice? Do it. Cooking is all about making things YOUR way. Taste is king!
8. Finally, serve it up! Ladle the chickpea curry into bowls and garnish with chopped cilantro. Or maybe a dollop of plain yogurt or a squeeze of fresh lime. Whatever makes your taste buds sing!

📝 Notes

• Adjust the amount of cayenne pepper to control the spiciness.
• Feel free to add other vegetables like spinach or carrots.
• For a creamier curry, blend a portion of the cooked chickpeas before adding the radishes.