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In the realm of comforting and satisfying dishes, few can rival the appeal of a creamy tomato chickpea curry. This vibrant and hearty dish combines the rich flavors of tomatoes, the nuttiness of chickpeas, and the silky texture of coconut milk to create a meal that is not only delicious but also deeply nourishing. With an explosion of spices and aromas, creamy tomato chickpea curry has become a staple in many homes, offering a delightful blend of convenience and gourmet taste.

Creamy Tomato Chickpea Curry

Discover the delightful flavors of creamy tomato chickpea curry with this simple yet nutritious recipe. This vibrant dish combines hearty chickpeas and rich tomatoes with the luxurious creaminess of coconut milk, making it perfect for weeknight dinners or impressing guests. Packed with protein and fiber, it's a wholesome choice for any meal. Enjoy a burst of spices and aromas that make each bite a culinary adventure while embracing the world of delicious plant-based cooking.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes

1 medium onion, finely chopped

3 cloves garlic, minced

1 inch fresh ginger, grated

1 can (13.5 oz) coconut milk

2 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon turmeric powder

½ teaspoon chili powder (adjust according to desired spice level)

Salt to taste

Fresh cilantro, chopped, for garnish

Cooked rice or warm naan for serving

Instructions
 

Sauté Aromatics: In a large pan, heat the olive oil over medium heat. When the oil is hot, add the cumin seeds. Let them sizzle for about 30 seconds until they release their fragrant aroma.

    Cook Onions: Add the finely chopped onion to the pan. Sauté for approximately 5-7 minutes, stirring occasionally, until the onions become soft, translucent, and start to take on a light golden color.

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger into the sautéed onions. Cook for an additional 1-2 minutes, stirring frequently, until you can smell the aromatic goodness.

        Incorporate Spices: Sprinkle in the coriander powder, garam masala, turmeric powder, and chili powder. Cook for about 1 minute, stirring continuously to toast the spices, enhancing their flavors.

          Combine Tomatoes and Chickpeas: Pour the canned diced tomatoes with their juices into the pan along with the drained chickpeas. Stir well to ensure all the ingredients are nicely combined.

            Simmer: Lower the heat to a gentle simmer. Cover the pan and let it cook for 10-15 minutes, allowing the flavors to meld beautifully. Be sure to stir occasionally to prevent sticking.

              Finish with Coconut Milk: After simmering, stir in the creamy coconut milk. Taste and adjust salt as needed. Allow the curry to simmer uncovered for another 5-10 minutes to thicken slightly, stirring occasionally.

                Garnish and Serve: Once finished, remove the pan from heat and garnish with freshly chopped cilantro. Serve the creamy tomato chickpea curry hot, over a bed of fluffy cooked rice or alongside soft, warm naan.

                  Prep Time, Total Time, Servings:

                    - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4