Broccoli Chickpea Curry

Carol Evan submitted this recipe by Elizabeth Varga

This broccoli chickpea curry is perfect for curry beginners. Elizabeth Varga is the founder of At Elizabeth's Table, a blog that explores the relationship between plant-based food and the Catholic faith.

1 1/2 Cvegetable stock
1large yellow onion
4 clovesminced garlic
2 teasminced ginger or a ha1/2 teas dried ginger
2 teasturmeric
1 1/2 teasground cumin
1 teasground coriander
1 canunsweetened coconut milk
1 lbbroccoli florets
1 can15-ounce can chickpeas
to tastesalt and pepper
garnishlime wedges and fresh cilantro

1. Using a few tablespoons of vegetable broth, cook the onion in a large saucepan over medium-high heat. Add more vegetable broth if the onion starts to stick.
2. Add the garlic and ginger. Cook about 30 seconds.
3. Add the turmeric, cumin and coriander, and cook another 30 seconds.
4. Add the coconut milk, remaining vegetable stock, chickpeas and broccoli. Bring to a simmer and cook for 5-10 minutes, until the broccoli is soft but not mushy and all ingredients are thoroughly warmed.
5. Remove the curry from the heat.
6. Garnish with fresh cilantro and a drizzle of lime juice and serve.