Chickpea curry

Aromatics: chop onion, garlic, ginger, and fry in oil.
Spices: add curry powder (or paste), paprika, cumin, and tomato paste to the pan.
Cans: add a can of chopped tomatoes, a can of coconut milk (or less if you want it less fatty; can also substitute with cream), and a drained can of chickpeas to the pan.
Finish: with salt and pepper, a bunch of chopped fresh coriander, and lime juice and zest.

Based on this recipe.

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