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. https://www.ncronline.org/news/earthbeat/eco-friendly-lent-recipe-broccoli-chickpea-curry

INGREDIENTS

1 1/2 C	vegetable stock
1	large yellow onion
4 cloves	minced garlic
2 teas	minced ginger or a ha1/2 teas dried ginger
2 teas	turmeric
1 1/2 teas	ground cumin
1 teas	ground coriander
1 can	unsweetened coconut milk
1 lb	broccoli florets
1 can	15-ounce can chickpeas
to taste	salt and pepper
garnish	lime wedges and fresh cilantro

STEPS

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.