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To create the heart of your Chickpea Bliss: Creamy Veggie Curry, it’s time to incorporate the star ingredients—cooked chickpeas and rich coconut milk. Begin by adding the drained and rinsed chickpeas to your simmering vegetable mixture. The chickpeas not only provide a wonderful texture but also a protein boost that makes this dish satisfying and filling. Stir gently to combine, ensuring the chickpeas are evenly distributed throughout the curry.

Creamy Chickpea Veggie Curry

Discover the delightful flavors of Chickpea Bliss: Creamy Veggie Curry, a nutritious plant-based recipe that combines hearty chickpeas, vibrant vegetables, and aromatic spices. This easy-to-make dish is packed with protein and fiber, making it a satisfying option for any meal. Perfect for busy weeknights or meal prepping, Chickpea Bliss is not only delicious but also a wholesome addition to your diet. Elevate your cooking with this flavorful, creamy curry and enjoy every nourishing bite.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, diced

3 cloves garlic, minced

1-inch piece of fresh ginger, grated

1 medium carrot, diced

1 red bell pepper, chopped

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14 oz) full-fat coconut milk

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon sea salt (adjust to your taste)

½ teaspoon fresh black pepper

2 tablespoons olive oil

1 tablespoon tomato paste

Fresh cilantro leaves for garnish

Juice of 1 fresh lime

Cooked rice or quinoa, for serving

Instructions
 

Prepare Ingredients: Begin your culinary adventure by prepping all your ingredients. Dice the onion, chop the bell pepper, the carrots, and the green beans, and mince the garlic and ginger. Having everything ready beforehand will streamline the cooking process.

    Sauté Aromatics: In a large pot or skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 5 minutes until it becomes translucent. Next, add the minced garlic and grated ginger, stirring consistently for an additional 1-2 minutes until the mixture becomes fragrant.

      Add Vegetables: Incorporate the diced carrot, chopped bell pepper, and green beans into the pot. Cook for about 5-7 minutes until the vegetables begin to soften and brighten in color.

        Spice It Up: Sprinkle the curry powder, ground cumin, ground turmeric, sea salt, and black pepper over the vegetables. Stir everything together well to coat the veggies, allowing the spices to toast for about 1 minute, unlocking their full flavor.

          Incorporate Chickpeas and Coconut Milk: Add the drained chickpeas and tomato paste to the vegetable mixture, stirring until evenly combined. Gradually pour in the coconut milk, stirring as necessary. Bring the concoction to a gentle simmer. Reduce the heat to low, allowing it to cook uncovered for about 15-20 minutes. This cooking time enables the flavors to meld beautifully and the sauce to thicken.

            Final Touches: Once the curry is rich and creamy, squeeze the juice of one lime into the pot and stir well to incorporate. Taste your creation and adjust the seasoning with additional salt or pepper as desired.

              Serve: Ladle the hot curry over fluffy cooked rice or quinoa. Garnish generously with fresh cilantro leaves to add a vibrant color and a burst of freshness to your dish.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings