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To make a delicious Vegan Chickpea Curry, you need these ingredients:

- Vegan Chickpea Curry

Looking for a quick and flavorful dinner idea? Try this Vegan Chickpea Curry that's perfect for weeknights! Packed with protein and spices, this dish is not only easy to make but also customizable to suit your taste. Learn how to enhance flavors and serve it with your favorite grain. Click through for the full recipe and get ready to enjoy a delicious meal that’s healthy and satisfying!
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Ingredients
  

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

1 tablespoon coconut oil

1 medium onion, finely chopped

3 garlic cloves, minced

1-inch piece of ginger, grated

1 green chili, finely chopped (optional for spice)

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

1 cup vegetable broth

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon turmeric

Salt and pepper to taste

1 cup spinach leaves

Fresh cilantro, chopped (for garnish)

Cooked basmati rice or quinoa (for serving)

Instructions
 

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion becomes translucent.

    Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 1-2 minutes until fragrant.

      Add the curry powder, ground cumin, and turmeric to the pot. Stir well to coat the onions and cook the spices for 1 minute.

        Pour in the diced tomatoes (with their juice) and cook for about 3-5 minutes until they begin to break down.

          Add the coconut milk and vegetable broth, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.

            Add the drained chickpeas and season with salt and pepper. Let the curry simmer for 15-20 minutes, allowing the flavors to meld together, stirring occasionally.

              In the last few minutes of cooking, add the spinach leaves and stir until they wilt into the curry.

                Taste and adjust seasoning if needed. Remove from heat.

                  Serve the chickpea curry hot over cooked basmati rice or quinoa, and garnish with fresh chopped cilantro.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6