Vegetarian Chickpea Curry

In the world of plant-based cuisine, few dishes can rival the comforting and satisfying nature of a well-made curry. Among these, Spiced Chickpea Delight stands out as a vibrant, wholesome, and vegan-friendly recipe that not only delights the palate but also nourishes the body. With its rich blend of spices and the hearty texture of chickpeas, this dish has become a staple in many households, celebrated for both its flavor and its health benefits.

Discover the vibrant and wholesome Spiced Chickpea Delight, a delicious vegan curry recipe that combines the goodness of chickpeas with an array of aromatic spices. This easy-to-make dish is not only flavorful but also packed with protein, fiber, and essential nutrients, making it perfect for any plant-based diet. Elevate your meals with this comforting curry that’s sure to impress family and friends while nourishing your body. Perfect for cozy dinners or meal prep!

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, finely chopped

2 cloves garlic, minced

1 inch ginger, grated

1 bell pepper (any color), diced

1 can (14 oz) diced tomatoes (with juices)

1 can (14 oz) coconut milk

2 tablespoons olive oil or coconut oil

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

Cooked rice or naan, for serving

Instructions

Heat oil: In a large pot or skillet, heat the olive oil over medium heat.

Sauté aromatics: Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Add bell pepper: Stir in the diced bell pepper and cook for an additional 3-4 minutes until softened.

Spice it up: Sprinkle the curry powder, cumin, coriander, turmeric, and cayenne pepper over the vegetables. Stir well to coat everything and cook for about 1 minute to activate the spices.

Incorporate chickpeas and tomatoes: Add the rinsed chickpeas and diced tomatoes (with their juices) to the pot. Stir to combine all the ingredients.

Add coconut milk: Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally.

Season: After letting it simmer, taste and adjust the seasoning with salt, pepper, and lime juice. If you want it spicier, add more cayenne pepper.

Serve: Serve the chickpea curry over cooked rice or alongside warm naan. Garnish with fresh cilantro for an extra burst of flavor.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings