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To create a truly remarkable Chickpea Bliss: Creamy Veggie Curry, the incorporation of fresh vegetables is crucial. Begin by preparing your vegetables of choice. Common selections include bell peppers, carrots, zucchini, and spinach, which not only enhance the dish's flavor profile but also contribute vital nutrients.

Creamy Chickpea Veggie Curry

Discover the delightful Chickpea Bliss: Creamy Veggie Curry, a plant-based dish that combines rich flavors with wholesome ingredients. This recipe highlights chickpeas, celebrated for their high protein and fiber content, along with fresh vegetables and aromatic spices. Perfect for busy weeknights or leisurely cooking, this creamy curry is a nutritious choice for vegans and gluten-free diets. Enjoy a comforting meal filled with flavor and health benefits, making it a staple in your kitchen.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, diced

3 cloves garlic, minced

1-inch piece ginger, grated

1 medium carrot, diced

1 red bell pepper, chopped

1 cup green beans, trimmed and chopped

1 can (14 oz) coconut milk

2 tablespoons curry powder

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

2 tablespoons olive oil

1 tablespoon tomato paste

Fresh cilantro for garnish

Juice of 1 lime

Cooked rice or quinoa for serving

Instructions
 

Prepare Ingredients: Start by prepping all your ingredients. Dice the onion, chop the bell pepper, carrots, and green beans, and mince the garlic and ginger. This will make the cooking process smoother.

    Sauté Aromatics: In a large pot or skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it turns translucent. Then add the minced garlic and grated ginger, stirring often for another 1-2 minutes until fragrant.

      Add Vegetables: Stir in the diced carrot, chopped bell pepper, and green beans. Cook for about 5-7 minutes, allowing the veggies to soften a bit.

        Spice It Up: Sprinkle in the curry powder, cumin, turmeric, salt, and black pepper. Stir well to coat the vegetables and toast the spices for about 1 minute.

          Incorporate Chickpeas and Coconut Milk: Add the drained chickpeas and tomato paste, stirring to combine. Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.

            Final Touches: Once the curry is rich and creamy, squeeze in the juice of one lime and stir to combine. Taste and adjust seasoning if needed.

              Serve: Serve hot over cooked rice or quinoa, and garnish with fresh cilantro for a pop of color and freshness.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings