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Chickpea and Vegetable Curry

Chickpeas make an affordable protein source that works well with bold spices. A quick curry with vegetables offers a satisfying plant-based meal. Serve it with rice or quinoa for a complete plate.
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Servings 4

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can 14 oz diced tomatoes
  • 1 can 14 oz coconut milk
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 large carrot sliced
  • 1 red bell pepper diced
  • 1 cup green beans trimmed and cut
  • Salt to taste
  • Fresh cilantro for garnish
  • Cooked basmati rice or naan bread for serving

Instructions
 

  • Heat vegetable oil in a large pan over medium heat.
  • Add diced onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
  • Add curry powder, cumin, turmeric, and cayenne pepper; cook for 1 minute stirring constantly.
  • Pour in diced tomatoes and coconut milk, stir to combine.
  • Add chickpeas, carrot, bell pepper, and green beans; bring to a simmer.
  • Cover and cook for 20 minutes, stirring occasionally, until vegetables are tender.
  • Season with salt to taste.
  • Serve hot over basmati rice or with naan, garnished with fresh cilantro.