- 1 tbsp Olive oil
- 1 tbsp Onion, grated or finely minced
- 1½ tbsp Curry powder
- 3 clove Garlic, smashed
- 1 cup Cilantro, finely chopped
- 31 oz Canned chickpeas, drained
- ½ cup Liquid reserved from drained chickpeas
- 2½ cup Water
- Kosher salt and fresh ground pepper
Heat oil in saucepan over medium-high heat. Add onion, curry powder, garlic, and cilantro. Stir until fragrant, about 2 minutes.
Add water, reserved chickpea liquid, drained chickpeas, salt and pepper. Bring to a boil and then reduce heat to medium-low. Simmer for about 40 minutes until broth has thickened.
Calories: 205kcal | Carbohydrates: 31g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 651mg | Potassium: 356mg | Fiber: 11g | Sugar: 0.2g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg