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Chickpeas, also known as garbanzo beans, have surged in popularity in recent years, becoming a staple in many kitchens around the world. Their versatility and nutritional benefits make them an ideal ingredient for a variety of dishes, particularly for those following plant-based diets. Packed with protein, fiber, and essential vitamins, chickpeas not only satisfy hunger but also support overall health. This creamy coconut chickpea curry brings together the wholesome goodness of chickpeas with the luscious richness of coconut milk, creating a dish that is both comforting and indulgent.

Creamy Coconut Chickpea Curry Recipe

Dive into a culinary adventure with this creamy coconut chickpea curry! This nourishing dish combines the protein-rich goodness of chickpeas with the lusciousness of coconut milk, creating an irresistible flavor explosion. Packed with spices and fresh vegetables, it's not only comforting but also incredibly healthy. Perfect for weeknight dinners or meal prep, this recipe is vegan, gluten-free, and easy to customize. Get ready to indulge! #ChickpeaCurry #CoconutMilk #VeganRecipes #HealthyEating #PlantBased #EasyDinner #MealPrepIdeas
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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 of ginger, grated

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon red chili flakes (adjust for spice level)

1 medium tomato, diced

2 cups spinach leaves, washed and chopped

Salt and pepper to taste

2 tablespoons vegetable oil

Fresh cilantro for garnish

Juice of 1 lime

Cooked rice or naan for serving

Instructions
 

In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

      Add the curry powder, ground cumin, ground coriander, turmeric, and red chili flakes, stirring continuously for about 1 minute to toast the spices.

        Add the diced tomato and cook for another 3-4 minutes until the tomato softens and mingles with the spices.

          Pour in the coconut milk and bring the mixture to a gentle simmer.

            Add the rinsed chickpeas, stirring well to combine. Let it simmer for about 10 minutes, allowing the flavors to meld together.

              Stir in the chopped spinach and cook for an additional 3-4 minutes until the spinach is wilted.

                Season with salt, pepper, and lime juice to taste.

                  Serve warm over cooked rice or with naan, garnished with fresh cilantro.

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