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Creamy Tomato Chickpea Curry is a delightful fusion of flavors and textures that has captured the hearts of food lovers across the globe. This dish is not only comforting and satisfying but also brings a vibrant splash of color to your dining table. The combination of chickpeas, tomatoes, and aromatic spices creates a rich and creamy sauce that is both hearty and nourishing. Whether you're a seasoned cook or a culinary novice, this recipe is accessible and rewarding, making it a staple in many households.

Creamy Tomato Chickpea Curry

Discover the joy of Creamy Tomato Chickpea Curry, a delicious dish that combines vibrant flavors and comforting textures. This easy-to-make recipe features chickpeas simmered in a rich, creamy tomato sauce enriched with aromatic spices. Naturally vegan and gluten-free, it’s perfect for any dietary preference and can be tailored to your spice tolerance. Enjoy it over rice or with naan for a cozy meal that’s both nourishing and visually appealing. Perfect for sharing with family and friends!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes (with juice)

1 cup coconut milk (full-fat for creaminess)

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons olive oil

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon turmeric powder

Salt and pepper, to taste

Fresh cilantro leaves, for garnish

Cooked basmati rice or naan, for serving

Instructions
 

Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

    Add Spices: Sprinkle in the curry powder, ground cumin, paprika, and turmeric. Stir well to coat the onion mixture with the spices, cooking for about 1 minute to toast the spices and release their flavors.

      Combine Tomatoes and Chickpeas: Pour in the diced tomatoes along with their juice, and add the drained chickpeas. Mix well, allowing the tomatoes and chickpeas to meld with the sautéed onion and spices.

        Stir in Coconut Milk: Pour the coconut milk into the pan, stirring until everything is well combined. Bring the mixture to a gentle simmer, allowing it to cook for about 15-20 minutes. Continue to stir occasionally to prevent sticking.

          Season and Adjust: Taste the curry and season with salt and pepper according to your preference. If you like a little heat, you can also add a pinch of red pepper flakes at this stage.

            Serve: Once the curry has thickened to your desired consistency, remove it from heat. Serve it over hot basmati rice or alongside warm naan. Garnish with fresh cilantro leaves for a burst of color and flavor.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4