1 tbsp. canola oil 1 tbsp. grated onion 1 tbsp. curry powder 3 cloves garlic, smashed 3 sprigs cilantro, finely chopped 2 15.5-oz. cans chickpeas, 1/2 cup liquid reserved Kosher salt and freshly ground pepper, to taste
1. Heat oil in a 2-qt. saucepan over medium heat. Add onion, curry powder, garlic, and cilantro and cook, stirring frequently, until fragrant, about 2 minutes.
2. Add 2 1/2 cups water, chickpeas, and reserved chickpea liquid and season with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer until chickpea broth has thickened and the flavors have melded, about 40 minutes.