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

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  1. Heat the oil in a large skillet or pot over medium heat.
  2. Add the chopped onion and sauté for 3–5 minutes until softened and translucent.
  3. Stir in the garlic and ginger, cooking for another 1 minute until fragrant.

Step 2: Add the Spices

  1. Add the curry powder, cumin, turmeric, and garam masala (if using) to the skillet.
  2. Stir well and cook for 1–2 minutes to toast the spices, enhancing their flavors.

Step 3: Create the Curry Base

  1. Pour in the diced tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down slightly.
  2. Add the coconut milk and stir until the mixture is well combined.

Step 4: Add Chickpeas and Simmer

  1. Stir in the chickpeas and any optional vegetables, ensuring they’re fully coated in the sauce.
  2. Reduce the heat to low, cover, and let simmer for 15–20 minutes to allow the flavors to meld.

Step 5: Final Touches

  1. Add salt, black pepper, and lemon juice to taste.
  2. If using spinach or kale, stir it in during the last 5 minutes of cooking.

Step 6: Serve

  1. Spoon the curry over rice or quinoa, or serve with warm naan bread.
  2. Garnish with fresh cilantro and enjoy!

Why You’ll Love This Recipe

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