Recipe: Vegetarian Chickpea Curry

Ingredients:

- 1 tablespoon olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, minced

- 1 tablespoon curry powder

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric

- 1/4 teaspoon cayenne pepper (optional)

- 1 can (14 ounces) diced tomatoes

- 2 cans (14 ounces each) chickpeas, drained and rinsed

- 1 can (14 ounces) coconut milk

- Salt and pepper to taste

- Fresh cilantro, chopped (for garnish)

- Cooked rice or naan (for serving)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.

2. Add minced garlic and ginger, and cook for another minute until fragrant.

3. Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper (if using), and cook for 1 minute.

4. Add diced tomatoes with their juices, chickpeas, and coconut milk to the skillet. Stir well to combine.

5. Bring the mixture to a simmer and let it cook for about 15-20 minutes, until the sauce has thickened slightly and flavors have melded together.

6. Season with salt and pepper to taste.

7. Serve the chickpea curry over cooked rice or with naan bread, garnished with fresh chopped cilantro. Enjoy your healthy vegetarian dinner!