- Heat olive oil or coconut oil in a large pan over medium heat.
- Add chopped onion, cooking for 2-3 minutes until soft.
- Stir in garlic, ginger, and red pepper flakes, sautéing for another minute.
📌 2. Add Spices
- Stir in curry powder, cumin, and turmeric.
- Cook for 30 seconds to release flavors.
📌 3. Simmer the Curry
- Add chickpeas, diced tomatoes, coconut milk, and maple syrup.
- Stir well and bring to a gentle simmer.
- Cover and let cook for 15 minutes, stirring occasionally.
📌 4. Final Touches
- Season with salt, black pepper, and lemon juice.
- Stir in fresh cilantro for extra flavor.
📌 5. Serve & Enjoy! 🍛
- Serve warm over steamed rice, quinoa, or with naan.
- Garnish with extra cilantro, chili flakes, or a drizzle of coconut milk.
