- In a pan, heat 1 tablespoon of oil over medium heat.
- Add 1 diced onion and cook until translucent.
- Stir in 2 cloves of minced garlic and 1 tablespoon of grated ginger.
- Add 1 diced carrot and 1 can of drained and rinsed chickpeas.
- Pour in 1 can of coconut milk and bring to a simmer.
- Let cook for 15 minutes, until carrots are tender.
- Serve over rice and top with fresh cilantro.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.