Name: 🥥 Vegan Chickpea Curry – A Flavorful Feast Your Taste Buds Will Love
Ingredients: – 1 tablespoon coconut oil or olive oil; – 1 medium onion, diced; – 3 cloves garlic, minced; – 1 tablespoon freshly grated ginger; – 2 tablespoons curry powder; – 1 teaspoon ground cumin; – 1/2 teaspoon turmeric; – 1/4 teaspoon cayenne pepper (optional for heat); – 1 (14 oz) can diced tomatoes; – 1 (14 oz) can full-fat coconut milk; – 2 (15 oz) cans chickpeas, drained and rinsed; – Salt and pepper, to taste; – Juice of 1/2 lemon or lime; – Fresh cilantro, for garnish

Ingredients

– 1 tablespoon coconut oil or olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional for heat)
– 1 (14 oz) can diced tomatoes
– 1 (14 oz) can full-fat coconut milk
– 2 (15 oz) cans chickpeas, drained and rinsed
– Salt and pepper, to taste
– Juice of 1/2 lemon or lime

– Fresh cilantro, for garnish

Instructions

Sauté aromatics: In a large skillet or saucepan, heat oil over medium heat. Add onion and sauté for 3–4 minutes until translucent.
Add garlic & spices: Stir in garlic, ginger, curry powder, cumin, turmeric, and cayenne. Cook for 1–2 minutes until fragrant.
Add tomatoes & coconut milk: Pour in diced tomatoes (with juice) and coconut milk. Stir well and bring to a simmer.
Stir in chickpeas: Add chickpeas and season with salt and pepper. Simmer for 10–15 minutes, stirring occasionally, until thickened.
Finish: Squeeze in lemon or lime juice. Adjust seasoning to taste.

Serve: Garnish with chopped cilantro. Serve over rice, quinoa, or with naan (use vegan naan if needed).