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In today's fast-paced world, one-pot meals have become a staple for those looking to save time without sacrificing flavor or nutrition. With the increasing shift towards plant-based diets, the market is flooded with delightful vegan recipes that not only satisfy the palate but also nourish the body. Among these, the One-Pot Creamy Coconut Curry Chickpeas stands out as a comforting and delicious option. This dish is perfect for anyone seeking a wholesome meal that is easy to prepare, budget-friendly, and bursting with the exotic flavors of coconut curry.

One-Pot Creamy Coconut Curry Chickpeas

Discover a delightful recipe for One-Pot Creamy Coconut Curry Chickpeas, perfect for busy lifestyles! This vegan dish combines the rich flavors of coconut milk, hearty chickpeas, and aromatic spices for a satisfying meal that's quick to make. Elevated by fresh vegetables and garnished with cilantro, it's wholesome and budget-friendly. Enjoy it over rice or quinoa for an easy, flavorful dinner that’s both nutritious and delicious!
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Ingredients
  

1 tablespoon coconut oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, diced

1 cup canned tomato diced (with juices)

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) full-fat coconut milk

1 tablespoon red curry paste (adjust based on spice preference)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

Salt and pepper to taste

2 cups fresh spinach leaves

1 tablespoon lime juice (freshly squeezed)

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Heat the Coconut Oil: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until soft and translucent.

    Add Aromatics: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

      Mix in Vegetables: Add the diced red bell pepper to the pot and cook for another 3 minutes, stirring occasionally.

        Combine the Base: Pour in the canned diced tomatoes (with their juices) and the chickpeas. Stir well to combine all the ingredients.

          Add Coconut Milk and Spices: Pour in the coconut milk and add the red curry paste, ground cumin, ground coriander, turmeric, and salt and pepper to taste. Stir everything together until the mixture is well combined.

            Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 15 minutes, stirring occasionally to ensure it doesn’t stick to the bottom.

              Incorporate Greens: After 15 minutes, uncover the pot, and add the fresh spinach leaves. Stir until the spinach has wilted, which should take about 2-3 minutes.

                Finish with Lime: Remove the pot from the heat and add the lime juice. Stir to combine, adjusting seasoning as needed.

                  Serve: Spoon the creamy coconut curry chickpeas into bowls over cooked rice or quinoa. Garnish with fresh cilantro before serving.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4