Vegetarian Chickpea Curry

If you are looking for a dish that bursts with flavor while offering a plethora of health benefits, look no further than spicy coconut chickpea curry. This delightful recipe beautifully marries the richness of coconut milk with the earthiness of chickpeas, creating a comforting and satisfying meal that is both savory and slightly spicy. The appeal of this dish lies not only in its vibrant flavors but also in its ability to cater to a wide range of dietary preferences. Whether you are a seasoned vegan, a curious omnivore, or someone simply seeking to incorporate more plant-based meals into your diet, this chickpea curry is sure to win you over.

Discover the vibrant flavors of spicy coconut chickpea curry, a perfect blend of creamy coconut milk and hearty chickpeas. This nourishing dish caters to all dietary preferences and is bursting with protein, fiber, and essential nutrients. Packed with aromatic spices like turmeric, ginger, and cayenne, it delivers both a tasty kick and health benefits. Simple to prepare and perfect for any occasion, this recipe will surely become a household favorite. Enjoy a comforting, plant-based meal that delights the senses!

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Ingredients

2 cans (15 oz each) chickpeas, rinsed and drained

1 can (14 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece fresh ginger, grated

1 red bell pepper, diced

1 can (14 oz) diced tomatoes

2 tbsp curry powder

1 tsp ground cumin

1 tsp turmeric

1/2 tsp cayenne pepper (adjust to taste)

1 tbsp olive oil

Salt and pepper to taste

1 cup baby spinach

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Lime wedges, for serving

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add Vegetables: Toss in the diced red bell pepper and continue to cook for about 3-4 minutes, until it starts to soften.

Spice It Up: Add the curry powder, ground cumin, turmeric, and cayenne pepper to the pot, stirring frequently for about 1-2 minutes to toast the spices and enhance their flavors.

Incorporate Main Ingredients: Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine, then add the drained chickpeas. Bring the mixture to a gentle simmer.

Simmer: Reduce the heat to low, cover, and let the curry simmer for 20-25 minutes, allowing the flavors to meld together. Stir occasionally and adjust the seasoning with salt and pepper to taste.

Add Spinach: In the last few minutes of cooking, add the baby spinach and stir until wilted.

Serve: Remove from heat, and serve the chickpea curry over cooked rice or quinoa. Garnish with fresh cilantro and a squeeze of lime juice for added brightness.

Prep Time, Total Time, Servings:

15 minutes | 40 minutes | 4 servings