- Vegan Chickpea Curry

- 2 cups canned chickpeas or 1 cup dried chickpeas (soaked and cooked) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 1 can (14 oz) coconut milk - 1 can (14 oz) diced tomatoes

Looking for a simple and flavorful meal? This Vegan Chickpea Curry is your answer! Packed with chickpeas, coconut milk, and spices, it's easy to make and full of taste. Whether you're a busy parent or just love cooking, this dish will impress everyone at your table. Dive into the world of vegan cooking and discover this hearty recipe that warms your soul.

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Ingredients

2 cups canned chickpeas (or 1 cup dried chickpeas, soaked and cooked)

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

2 tablespoons curry powder

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 tablespoon olive oil

Salt to taste

Fresh cilantro for garnish

1 cup spinach (optional)

Cooked rice or quinoa for serving

Instructions

Prep the Chickpeas: If using dried chickpeas, soak them overnight and cook until tender. Rinse and set aside. If using canned, drain and rinse.

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Add Onions, Garlic, and Ginger: Stir in the chopped onions and sauté for about 5-7 minutes until translucent. Add the minced garlic and grated ginger, and cook for an additional minute.

Incorporate Spices: Sprinkle the turmeric powder, curry powder, and coriander powder into the pot. Cook for about 1-2 minutes, stirring frequently to combine and enhance the flavors.

Mix in Chickpeas and Tomatoes: Add the chickpeas and diced tomatoes (with juice) to the pot. Stir well to combine all the ingredients.

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

Add Spinach: Optional but recommended, stir in the fresh spinach during the last 5 minutes of cooking until wilted.

Season and Garnish: Taste the curry and season with salt as needed. Once done, remove from heat and let it rest for a few minutes to enhance flavors.

Serve: Ladle the chickpea curry over cooked rice or quinoa. Garnish with freshly chopped cilantro.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4