Title: « Creamy Chickpea Curry: A Hearty and Flavorful Vegan Delight »

• 2 tablespoons olive oil or coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1–2 tablespoons curry powder (mild or spicy)
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• 1 teaspoon garam masala (optional, for extra depth)
• 1 can (15 oz) diced tomatoes or 2 fresh tomatoes, chopped
• 1 can (15 oz) coconut milk (full-fat or light)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• Juice of ½ lemon

Optional Add-Ins:

• 1 cup spinach or kale
• ½ cup diced bell peppers
• 1 small potato, diced

For Serving:

• Cooked rice, quinoa, or naan bread
• Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Sauté the Aromatics

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