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At the heart of this curry lies the chickpea, a small yet mighty legume that has been a staple in various cuisines for centuries. Packed with protein and fiber, chickpeas are an excellent choice for anyone looking to maintain a balanced diet. A single cup of cooked chickpeas contains approximately 15 grams of protein and 13 grams of fiber, making them a fantastic option for vegetarians and vegans alike.

Creamy Coconut Chickpea Curry Recipe

Discover the vibrant and delicious world of plant-based cooking with our Creamy Coconut Chickpea Curry Delight! This aromatic dish combines nutritious chickpeas, creamy coconut milk, and fresh veggies into a hearty meal that's easy to make and bursting with flavor. Perfect for vegans and non-vegans alike, it’s a great way to enjoy wholesome ingredients while impressing your family and friends. Try it today! #CoconutCurry #ChickpeaCurry #PlantBased #VeganRecipes #HealthyEating #HomeCooking #ComfortFood
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece fresh ginger, grated

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1/2 teaspoon cayenne pepper (adjust for heat)

1 can (14 oz) diced tomatoes

2 tablespoons coconut oil (or olive oil)

1 cup spinach (fresh or frozen)

Salt and black pepper, to taste

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Lime wedges, for serving

Instructions
 

Sauté Aromatics: In a large pot or skillet, heat coconut oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until golden.

    Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.

      Spice It Up: Add the curry powder, ground cumin, turmeric, and cayenne pepper. Stir well to coat the onions and cook the spices for another minute.

        Incorporate Tomatoes: Pour in the can of diced tomatoes (with juice) and cook for about 2-3 minutes, letting the flavors meld.

          Coconut Creaminess: Add the chickpeas and coconut milk to the pot, stirring gently to combine. Bring the mixture to a simmer, then reduce the heat to low.

            Simmer: Let the curry simmer for about 15-20 minutes, stirring occasionally. The sauce will thicken, and the flavors will develop beautifully.

              Add Spinach: Fold in the spinach and cook for another 5 minutes until wilted and tender. Season with salt and black pepper to taste.

                Garnish and Serve: Remove from heat. Serve the creamy coconut chickpea curry over cooked rice or quinoa, garnished with fresh cilantro and lime wedges on the side.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4