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In the realm of plant-based cuisine, few dishes are as comforting and satisfying as Creamy Tomato Chickpea Curry. This vibrant, aromatic dish not only delights the taste buds but also nourishes the body with its wholesome ingredients. Combining protein-packed chickpeas with the rich, creamy texture of coconut milk and the fresh brightness of tomatoes, this curry is an ideal meal for anyone seeking a healthy yet indulgent dining experience.

Creamy Tomato Chickpea Curry

Discover the comforting flavors of Creamy Tomato Chickpea Curry, a delicious plant-based dish that's both nutritious and satisfying. This recipe combines protein-rich chickpeas with creamy coconut milk and vibrant tomatoes, making it perfect for any diet. Easy to prepare in under an hour, it's an ideal choice for busy weeknights. Enjoy it with rice or naan for a complete meal that's sure to please everyone at the table. Embrace this wholesome and flavorful dish!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes

1 medium onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

1 can (13.5 oz) coconut milk

2 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon turmeric powder

½ teaspoon chili powder (adjust for spice level)

Salt to taste

Fresh cilantro for garnish

Cooked rice or naan for serving

Instructions
 

Sauté Aromatics: In a large pan, heat the olive oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

    Cook Onions: Add the chopped onion to the pan. Sauté for about 5-7 minutes, or until they become translucent and lightly golden.

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

        Incorporate Spices: Sprinkle in the coriander powder, garam masala, turmeric powder, and chili powder. Cook for 1 minute, stirring continuously to toast the spices.

          Tomatoes and Chickpeas: Pour in the canned diced tomatoes along with their juices and add the rinsed chickpeas. Stir well to combine all ingredients.

            Simmer: Reduce the heat to low, cover the pan, and let it simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally.

              Finish with Coconut Milk: After simmering, stir in the coconut milk. Adjust salt to taste. Allow the curry to simmer uncovered for another 5-10 minutes, allowing it to thicken slightly.

                Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve the creamy tomato chickpea curry hot over cooked rice or alongside naan.

                  Prep Time, Total Time, Servings:

                    15 minutes | 40 minutes | 4 servings