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Creamy Tomato Chickpea Curry is not just a dish; it’s an experience that brings together the rich flavors of Indian cuisine while being accessible for home cooks of all skill levels. This hearty curry combines the earthiness of chickpeas with the tang and sweetness of tomatoes, all enveloped in a luscious coconut milk base. Ideal for a weeknight dinner or a weekend gathering, this recipe is bound to impress with its vibrant colors and comforting warmth.

Creamy Tomato Chickpea Curry

Dive into the comforting and vibrant world of Creamy Tomato Chickpea Curry with this easy-to-follow recipe! Combining the earthiness of chickpeas with tangy tomatoes and creamy coconut milk, this dish is perfect for any occasion. Whether served over rice, with naan, or on a bed of greens, it adapts to various dietary preferences. Packed with protein, fiber, and antioxidants, this delicious curry is not only satisfying but also nourishing. Discover the simple steps to create a flavorful meal that will impress everyone!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes, with juices

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 ground coriander

1 teaspoon garam masala

1 teaspoon turmeric powder

½ teaspoon chili powder (adjust based on preference)

Salt, to taste

Fresh cilantro, chopped, for garnish

Cooked rice or warm naan, for serving

Instructions
 

Sauté Aromatics: In a large skillet or pan, heat the olive oil over medium heat. Once hot, add the cumin seeds. Sauté for about 30 seconds until they begin to sizzle and release their aroma.

    Cook Onions: Introduce the finely chopped onion to the pan. Sauté for approximately 5-7 minutes, stirring occasionally, until the onions turn translucent and develop a light golden color.

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger to the pan. Cook for an additional 1-2 minutes, allowing the mixture to become fragrant and incorporate the flavors.

        Incorporate Spices: Sprinkle the ground coriander, garam masala, turmeric powder, and chili powder into the pan. Cook for 1 minute while stirring constantly to toast the spices and enhance their flavors.

          Tomatoes and Chickpeas: Pour in the canned diced tomatoes, including all juices, and add the rinsed chickpeas. Mix well to ensure everything is evenly combined.

            Simmer: Lower the heat to a gentle simmer, cover the pan, and let the curry cook for about 10-15 minutes. This step allows the flavors to meld beautifully, so remember to stir occasionally to prevent sticking.

              Finish with Coconut Milk: After simmering, stir in the creamy coconut milk. Season with salt to taste. Allow the curry to simmer uncovered for another 5-10 minutes, giving it time to thicken slightly and achieve the desired consistency.

                Garnish and Serve: Remove the pan from heat and garnish your curry with freshly chopped cilantro for a burst of color and flavor. Serve hot over fluffy cooked rice or alongside warm naan for a satisfying meal.

                  Prep Time, Total Time, Servings:

                    15 minutes | 40 minutes | 4 servings

                      Presentation Tips: For an elegant touch, serve the curry in a shallow bowl, adding a small sprig of cilantro on top and a lime wedge on the side for an extra zing.