Instructions:

• In a large pot or Dutch oven, heat 2 tablespoons of coconut oil or vegetable oil over medium heat. Once hot, add the diced onion and a pinch of baking soda. Sauté for about 5-7 minutes, until the onions are soft and translucent.
• Next, stir in the minced garlic and fresh ginger, cooking for another 1-2 minutes until fragrant.
• Toss in the whole cumin seeds, mustard seeds, and crushed red pepper flakes. Sauté for an additional minute, allowing the spices to toast slightly.
• Add in the tomato paste, stirring well to combine. Then pour in the diced fire-roasted tomatoes along with the ground coriander, garam masala, turmeric, and sea salt. Mix everything together and bring the mixture to a simmer.
• Once the sauce is bubbling, fold in the drained and rinsed chickpeas. Mix 1 teaspoon of cornstarch with a splash of water to create a slurry, and stir this into the pot along with the can of coconut milk.
• Allow the curry to simmer on low heat for about 15-20 minutes, stirring occasionally. Just before serving, stir in the chopped fresh cilantro and a squeeze of lime juice.
• Serve your Chickpea Curry over hot cooked basmati rice or with warm naan. Optionally, complement your meal with a side of raita or tzatziki.