1. In medium bowl, mix 1 tbsp. of curry powder, 2 tsp. of sweet paprika and 1 tsp. of kosher salt together. Add 2 cans of chickpeas that have been drained and rinsed. Marinate chickpeas in spices for 30 minutes or longer in the refrigerator.

2. Finely chop the medium onion (about 1-1/2 cups) and begin cooking in the oil in a large skillet pan at medium high until transparent (about 3-4 minutes). Add the garlic, ginger and finely chopped (deseeded) jalapeno pepper. Stir occasionally and cook until light golden color (about 3-4 minutes).

3. Add the marinated chickpea mixture to the skillet and cook until fragrant (about 1-2 minutes).

4. Add 1 can of unsweetened coconut milk and stir to combine mixture. Bring to a boil and then reduce heat to medium-low and simmer for 10 minutes to thicken mixture.

5. Juice 1 medium lime so that you have at least 1 tbsp. of lime juice. Slice remaining lime for serving with the dish. Chop up a small bunch of cilantro to serve as a topping.

6. Add lime juice (at least 1 tbsp.), cilantro, and fish sauce to the curry and stir to serve.

7. Taste and season with more spices, cilantro, salt, and lime juice. To make spicy, add some hot Chinese chili sauce.

TOPPINGS TO SERVE

Make the rice while the curry is simmering and set aside.

Serve over rice topped with unsweetened coconut flakes, peanuts, and more cilantro. Provide lime slices for additional citrus flavoring when served.

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