Vibrant Veggie Dinners
A hearty and flavorful Brazilian-inspired chickpea curry, perfect for a warming weeknight dinner. It combines creamy coconut milk with aromatic spices and tender chickpeas, offering a taste of tropical comfort.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 0.5 tsp smoked paprika
- 1 can diced tomatoes 400g
- 1 can chickpeas drained and rinsed
- 1 can full-fat coconut milk 400ml
- 0.5 cup vegetable broth
- 0.25 cup fresh cilantro chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- Stir in ground cumin, turmeric, and smoked paprika. Cook for another minute, stirring constantly to toast the spices.
- Pour in the diced tomatoes, drained chickpeas, coconut milk, and vegetable broth. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover the pot, and let it simmer for 20-25 minutes, allowing the flavors to meld and the curry to thicken slightly.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving hot.
Notes
Serve this curry with fluffy white rice or crusty bread to soak up the delicious sauce. For extra greens, stir in a handful of fresh spinach during the last 5 minutes of cooking. A squeeze of lime juice before serving brightens all the flavors.