Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions:
- Prepare the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes.
- Add the Spices: Stir in the ground cumin, ground coriander, turmeric, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Add Liquids and Chickpeas: Pour in the diced tomatoes and coconut milk, stirring to combine. Add the chickpeas and vegetable broth. Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
- Season and Serve: Season with salt and pepper to taste. Garnish with chopped fresh cilantro and serve hot over cooked rice or with naan.
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