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If you're searching for a dish that perfectly balances comfort and nutrition, look no further than creamy tomato chickpea curry. This vibrant dish not only tantalizes the taste buds with its rich flavors but also offers a wealth of health benefits, making it an ideal choice for anyone looking to incorporate more plant-based meals into their diet. The combination of tender chickpeas, savory tomatoes, and a creamy coconut sauce creates a delightful harmony that is both satisfying and nourishing.

Creamy Tomato Chickpea Curry

Discover the delightful balance of comfort and nutrition with this creamy tomato chickpea curry recipe. Combining tender chickpeas, savory tomatoes, and a luscious coconut sauce, this vibrant dish is perfect for busy weeknights or last-minute gatherings. Packed with protein and essential vitamins, it appeals to both vegetarians and vegans. Easy to prepare with accessible ingredients, this recipe is versatile enough to cater to various dietary preferences, making it a must-try for any home cook.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 inch fresh ginger, peeled and grated

1 can (14 oz) diced tomatoes with their juices

1 can (13.5 oz) coconut milk

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 cups fresh spinach or kale, roughly chopped

Fresh cilantro, coarsely chopped, for garnish

Cooked rice or warm naan, for serving

Instructions
 

Heat the Oil: In a large pot, warm the extra virgin olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Sauté for about 5-7 minutes or until the onion becomes soft and translucent.

    Add Aromatics: Stir in the minced garlic and grated ginger into the pot. Cook for another 1-2 minutes, stirring frequently, until the mixture is fragrant and the garlic is lightly golden.

      Add Spices and Tomatoes: Sprinkle the curry powder, ground cumin, and smoked paprika over the sautéed onion mixture. Stir vigorously for about 30 seconds to toast the spices and enhance their flavors. Then, pour in the diced tomatoes along with their juices, mixing well to combine.

        Incorporate Chickpeas: Add the rinsed chickpeas to the pot, gently folding them into the mixture. Allow the curry to simmer for approximately 5 minutes so the flavors can meld together beautifully.

          Stir in Coconut Milk: Carefully pour the coconut milk into the pot, stirring until everything is well combined. Season with salt and freshly ground black pepper to your taste. Bring the curry to a gentle simmer, letting it cook for 10-15 minutes. Stir it occasionally as it thickens slightly.

            Add Greens: Toward the end of cooking, fold in the fresh spinach (or kale) into the curry. Stir continuously for 2-3 minutes until the greens are wilted and fully incorporated.

              Serve: Before serving, taste the curry and adjust the seasoning if needed. Serve the creamy tomato chickpea curry hot over a bed of fluffy cooked rice or alongside warm, soft naan. Garnish generously with coarsely chopped fresh cilantro for a burst of color and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4