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To create a truly memorable coconut curry chickpeas dish, it is essential to understand the role each ingredient plays in enhancing flavor and nutrition.

Aromatic Coconut Curry Chickpeas

Discover the delicious world of plant-based cuisine with aromatic coconut curry chickpeas. This dish combines the creaminess of coconut milk with hearty chickpeas, creating a flavorful and nutritious meal that's perfect for any occasion. Packed with protein, fiber, and vibrant vegetables, it's not just satisfying but also offers a healthy alternative for everyone. Dive into the cooking process and explore various flavors while enjoying the journey of healthy eating. Perfect for meal prep and easily customizable, this curry is sure to impress!
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Ingredients
  

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

1 can (13.5 oz) coconut milk

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece of fresh ginger, grated

2 tbsp red curry paste (adjust to taste)

1 tbsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 cup vegetable broth

1 red bell pepper, diced

1 cup chopped spinach or kale

1 tbsp soy sauce or tamari

Juice of 1 lime

2 tbsp coconut oil (or any cooking oil)

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked rice or naan, for serving

Instructions
 

Sauté Aromatics: In a large skillet or saucepan, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

    Add Spices: Stir in the red curry paste, turmeric, cumin, and coriander. Cook for another 2 minutes, allowing the spices to bloom and release their aromas.

      Combine Ingredients: Add the diced red bell pepper and chickpeas to the skillet, stirring to coat them in the aromatic mixture. Pour in the vegetable broth and coconut milk, stirring well to combine.

        Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.

          Add Greens: Stir in the chopped spinach or kale and allow it to wilt, about 2-3 minutes. Season with soy sauce, lime juice, salt, and pepper to taste.

            Serve: Remove from heat and garnish with fresh cilantro. Serve the aromatic coconut curry chickpeas over cooked rice or with warm naan.

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