Creamy Tomato Chickpea Curry

Chickpeas, also known as garbanzo beans, are a cornerstone ingredient in many cuisines around the world. These legumes are packed with protein and fiber, making them an excellent choice for those looking to incorporate plant-based proteins into their diets. A single serving of chickpeas can provide almost half of your daily fiber needs, which aids in digestion, helps maintain steady blood sugar levels, and contributes to overall heart health. Furthermore, their versatility allows them to be enjoyed in numerous forms—from salads to stews and curries.

Discover the delightful flavors of Creamy Tomato Chickpea Curry, a nourishing dish perfect for any occasion. This recipe combines protein-packed chickpeas and sweet tomatoes with aromatic spices and creamy coconut milk, creating a satisfying meal that's both delicious and healthy. Ideal for vegans and gluten-free eaters, this versatile curry can be served with rice or naan for a comforting experience. Explore the health benefits and culinary versatility that make this dish a cherished favorite in households around the world. Enjoy your culinary adventure!

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes (preferably fire-roasted for extra flavor)

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon garam masala

1 tablespoon curry powder

Salt and pepper, to taste

Fresh cilantro, for garnish

Juice of 1 lime

Cooked rice or naan, for serving

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Add Spices: Sprinkle in the ground cumin, coriander, turmeric, garam masala, and curry powder. Stir the spices into the onions, cooking for an additional 1-2 minutes, toasting them for enhanced flavor.

Incorporate Tomatoes: Add the canned diced tomatoes (with juices) and tomato paste to the pot. Mix well to combine and allow the mixture to simmer for about 5 minutes so the flavors meld together.

Chickpeas & Coconut Milk: Stir in the drained chickpeas and pour in the coconut milk. Mix gently, then bring the entire mixture to a gentle simmer. Cook uncovered for about 15-20 minutes, allowing the curry to thicken.

Season & Adjust: After simmering, taste the curry and season with salt, pepper, and lime juice. Adjust the flavors as needed, adding more spice or acidity to your liking.

Garnish & Serve: Remove the pot from heat and garnish the curry with fresh cilantro. Serve hot over cooked rice or with warm naan for an added touch.

Prep Time, Total Time, Servings: 10 mins | 35 mins | 4 servings