Easy Chickpea Curry

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can coconut milk
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup frozen peas
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
2. Add the ginger, curry powder, cumin, turmeric, coriander, cinnamon, and cayenne pepper and cook for 1 minute, stirring constantly.
3. Add the diced tomatoes, coconut milk, chickpeas, and peas and stir to combine. Bring to a simmer and cook for 5-10 minutes, stirring occasionally, until the sauce is slightly thickened and the chickpeas are tender.
4. Taste and season with salt and pepper, as desired. Serve with steamed rice or naan bread, garnished with fresh cilantro.

Interesting Facts

• Chickpeas are an excellent source of plant-based protein, dietary fiber, and essential vitamins and minerals.
• Curry powder is a blend of spices, typically including turmeric, coriander, cumin, fenugreek, ginger, and chili pepper.
• Coconut milk adds a rich, creamy flavor to this vegan curry.