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Chickpeas, also known as garbanzo beans, are a staple in many cuisines around the world. Their nutty flavor and grainy texture pair well with a variety of other foods and ingredients. More importantly, chickpeas are rich in protein, fiber, and essential vitamins and minerals, making them a popular choice for healthy eating.

Creamy Coconut Chickpea Curry Recipe

Indulge in the rich flavors of creamy coconut chickpea curry, a delightful dish that's as nutritious as it is delicious! Packed with protein and essential nutrients, this vibrant curry combines the earthy goodness of chickpeas with the creamy texture of coconut milk and aromatic spices, making it perfect for everyone. Easy to prepare and endlessly versatile, enjoy it with rice, naan, or on its own. Discover your next favorite recipe! #CoconutCurry #Chickpeas #HealthyEating #VegetarianRecipes #FlavorfulMeals #ComfortFood
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (13.5 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1 bell pepper (preferably red or yellow), diced

1 tablespoon curry powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon paprika

1 tablespoon vegetable oil

1 can (14.5 oz) diced tomatoes (with juice)

1 tablespoon soy sauce or tamari (for a gluten-free option)

Salt and pepper, to taste

Fresh cilantro, for garnish

Cooked rice or naan, for serving

Optional: Squeeze of lime juice

Instructions
 

In a large pot or deep skillet, heat the vegetable oil over medium heat.

    Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

      Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

        Add the diced bell pepper and cook for another 3-4 minutes until it softens.

          Sprinkle in the curry powder, turmeric powder, cumin, and paprika. Stir constantly for 1-2 minutes to toast the spices.

            Pour in the diced tomatoes with their juice, and stir everything to combine. Let it simmer for a couple of minutes.

              Add the drained chickpeas and coconut milk. Stir well and bring the mixture to a gentle simmer.

                Season with soy sauce, salt, and pepper. Let the curry cook on low heat for about 15-20 minutes, stirring occasionally until it thickens.

                  Taste and adjust seasoning if necessary. For an extra touch, add a splash of lime juice before serving.

                    Garnish with fresh cilantro and serve hot over cooked rice or with naan.

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