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Chickpea coconut curry is a nourishing and satisfying dish that has gained popularity among home cooks and food enthusiasts alike. This recipe shines not only for its incredible flavor but also for its simplicity, making it an ideal choice for busy weeknights when time is of the essence. With its vibrant blend of spices, creamy coconut milk, and hearty chickpeas, this curry offers a delightful taste experience that is both comforting and nourishing.

Quick Chickpea Curry with Coconut Milk

Discover the delicious and quick-to-make Speedy Chickpea Coconut Curry, perfect for busy weeknights! This vibrant dish combines hearty chickpeas with creamy coconut milk and aromatic spices, delivering rich flavors that satisfy both your taste buds and nutritional needs. Packed with plant-based protein and healthy fats, it’s a comforting meal that you can easily customize. Serve it over rice or with naan for a delightful dining experience that promises warmth and joy in every bite.
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Ingredients
  

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

1 can (14 oz) coconut milk

1 medium onion, finely chopped

2 cloves garlic, minced

1 inch ginger, grated

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon cumin

1/2 teaspoon chili powder (adjust for spice preference)

1 tablespoon tomato paste

1 cup vegetable broth

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked rice or naan, for serving

Instructions
 

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

    Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

      Spice It Up: Add the curry powder, turmeric, cumin, and chili powder to the skillet. Stir well to coat the onions in the spices and let them toast for about 1 minute.

        Incorporate Tomato Paste: Mix in the tomato paste and cook for another minute, allowing it to slightly caramelize.

          Introduce Chickpeas and Broth: Pour in the drained chickpeas and vegetable broth, stirring to combine. Bring the mixture to a simmer.

            Add Coconut Milk: Once simmering, pour in the coconut milk and mix well. Let the curry simmer for 10-15 minutes to thicken, stirring occasionally.

              Season: Taste and season with salt and pepper as needed. If you like it spicier, add more chili powder.

                Serve: Garnish with fresh cilantro and serve hot over cooked rice or with naan for a delightful meal.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings