Chickpea and Vegetable Curry with Rice

Chickpea and Vegetable Curry with Rice

Ingredients

For the Curry:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3-4 cloves garlic, minced
• 1 can (15 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
• 2 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp turmeric powder
• Salt and pepper to taste
• 1-2 tbsp olive oil
• Fresh parsley or cilantro, chopped (for garnish)

For Serving:

• Cooked white or basmati rice

Instructions

Step 1: Prepare the Vegetables

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic, sautéing until softened and fragrant (about 2-3 minutes).
3. Add the chopped zucchini and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 2: Add the Chickpeas and Spices

1. Add the chickpeas to the skillet along with curry powder, cumin, paprika, and turmeric. Stir well to coat the vegetables and chickpeas with the spices.
2. Season with salt and pepper to taste.

Step 3: Make the Curry Sauce

1. Add the diced tomatoes, tomato paste, and coconut milk to the skillet. Stir well to combine.
2. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning if necessary.

Step 4: Serve

1. Serve the curry over a bed of cooked rice.
2. Garnish with freshly chopped parsley or cilantro.