Tomato and Chickpea Curry

About this recipe

Experience the rich flavors of a Tomato and Chickpea Curry that's both nutritious and satisfying. This plant-based dish combines savory spices with creamy coconut milk and hearty chickpeas, perfect for a comforting meal at home.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Directions

1. 1

   Heat the vegetable oil in a large skillet over medium heat.

2. 2

   Sauté the diced onion until softened, about 5 minutes.

3. 3

   Add minced garlic and grated ginger; cook for 2 minutes.

4. 4

   Stir in cumin, coriander, turmeric, and chili powder; cook for 1 minute.

5. 5

   Add diced tomatoes, chickpeas, vegetable broth, and coconut milk.

6. 6

   Season with salt and pepper and bring to a simmer.

7. 7

   Cook for 15 minutes, stirring occasionally, until thickened.

8. 8

   Serve over rice or with naan bread, garnishing with fresh cilantro.