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Creamy Coconut Chickpea Curry is a vibrant dish that combines the rich flavors of coconut milk with the hearty texture of chickpeas, creating a satisfying meal that caters to diverse palates. This dish not only stands out for its deliciousness but also for its numerous health benefits, making it a favorite among health-conscious eaters, plant-based enthusiasts, and those exploring gluten-free options. Whether you're a seasoned cook or just starting, this recipe is straightforward, allowing you to whip up a comforting and nourishing curry in no time.

Creamy Coconut Chickpea Curry Recipe

Discover the delicious and nutritious Creamy Coconut Chickpea Curry, a versatile dish perfect for vegan and gluten-free diets! Bursting with flavor from coconut milk, chickpeas, and a blend of aromatic spices, this curry is both satisfying and easy to make. Packed with protein and fiber, it's a wholesome choice for any meal. Enjoy a delightful balance of creaminess and spice with every bite! #CoconutCurry #Chickpeas #PlantBased #HealthyEating #GlutenFree #EasyRecipes
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon red chili powder (adjust for spice preference)

1 bell pepper, diced (red or yellow)

1 cup spinach leaves

1 tablespoon soy sauce (or tamari for gluten-free)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked rice or naan, for serving

Instructions
 

Sauté Aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.

    Add Spices: Stir in the cumin, coriander, turmeric, garam masala, and red chili powder. Cook for 1-2 minutes to toast the spices, stirring frequently.

      Incorporate Veggies: Add the diced bell pepper to the pan and cook for an additional 5 minutes until it softens.

        Pour in Coconut Milk: Add the coconut milk and chickpeas to the pan, stirring to combine everything well. Bring the mixture to a gentle simmer and allow it to cook for about 10-15 minutes, letting the flavors meld together.

          Add Spinach: Once the chickpeas are warmed through and the curry has thickened slightly, fold in the spinach leaves and soy sauce. Cook for another 2-3 minutes until the spinach has wilted.

            Season: Taste and adjust the seasoning with salt and pepper as needed.

              Serve: Garnish with fresh cilantro. Serve hot over cooked rice or with warm naan.

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