Vegan Coconut Chickpea Curry

Ingredients

• 1 can (400 ml) coconut milk
• 2 cups (480 grams) cooked chickpeas
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon (5 grams) ground cumin
• 1 teaspoon (5 grams) ground coriander
• 1 teaspoon (5 grams) turmeric powder
• 1 teaspoon (5 grams) paprika
• 1 teaspoon (5 grams) salt
• 1/2 teaspoon (2.5 grams) black pepper
• 1 cup (240 ml) vegetable broth
• 1 tablespoon (15 ml) lemon juice
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5-7 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Stir in the ground cumin, ground coriander, turmeric powder, paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
5. Add the cooked chickpeas and stir to coat them with the spices.
6. Pour in the coconut milk and vegetable broth, stirring to combine.
7. Bring the mixture to a simmer and let it cook for 20-25 minutes, allowing the flavors to meld together.
8. Stir in the lemon juice and adjust seasoning if necessary.
9. Serve the curry hot, garnished with fresh cilantro.

Tip

Side Dish Suggestion

A great side dish to complement this curry would be steamed basmati rice. The light and fluffy texture of basmati rice pairs perfectly with the creamy and flavorful curry, making it a satisfying and complete meal.