This vegetarian dish of curried chickpeas with coconut and lime is full of warm spices and comforting flavors to sooth your soul. Serve with lentils or jasmine rice, plenty of fresh cilantro, and lime wedges for a filing and satisfying meal.

Curried Chickpeas with Coconut and Lime
Yield: Serves 4

2 tablespoons olive oil
2 shallots, halved and thinly sliced
1 cup shredded carrots (from about 2 carrots)
Kosher salt
4 cloves of garlic, minced
2-inch nob of fresh ginger, peeled and minced
2 tablespoons Indian curry powder (it should contain turmeric, coriander and other aromatic spices)
1 tablespoon Sriracha
2 limes, one zested and juiced, the other cut into wedges
1, 15.5 ounce can chickpeas, drained and rinsed
1, 14.5 ounce can fire roasted, crushed tomatoes
1/2 cup water
1, 5.4 ounce can unsweetened cream of coconut
1 cup lightly packed cilantro leaves
Lentils or jasmine rice, for serving

1) Preheat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once warm, add the shallots, shredded carrots and 1/2 teaspoon of salt, and sauté until the shallots become translucent and the carrots become tender, about 8 minutes. Once tender, add the garlic and ginger and sauté until fragrant, about 1 minute. Then add the curry powder and cook 1 minute longer to toast the spices. Add the sriracha, lime zest, chickpeas, crushed tomatoes and water and stir until combined. Bring the mixture to a gently simmer, and cook until the the chickpeas are warmed through and the sauce has reduced slightly, about 10 minutes.

2) Once the chickpeas have simmered and the curry has thickened slightly, reduce the heat to low and stir in the cream of coconut, lime juice and 1/2 teaspoon of salt. Taste and adjust the seasoning if necessary.

3) Spoon the curry into four shallow serving bowls, top with cilantro leaves and a lime wedge. Serve with lentils or jasmine rice on the side.