Vegetable and Chickpea Curry

Ingredients

• •1 can (15 oz) chickpeas, drained and rinsed
• •1 cup diced carrots
• •1 cup diced bell peppers (any color)
• •1 cup diced zucchini
• •1 cup diced tomatoes (fresh or canned)
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 tbsp ginger, minced
• •1 tbsp curry powder
• •1 tsp cumin
• •1 tsp turmeric
• •1 can (14 oz) coconut milk
• •2 tbsp olive oil
• •Salt and pepper to taste
• •Cooked rice for serving (about 2 cups)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes.

3. 3

   Stir in the curry powder, cumin, and turmeric. Cook for another minute until fragrant.

4. 4

   Add the diced carrots, bell peppers, and zucchini. Cook for 5-7 minutes, stirring occasionally.

5. 5

   Add the chickpeas, diced tomatoes, and coconut milk. Stir to combine.

6. 6

   Bring the mixture to a gentle simmer. Cook for 10 minutes until the vegetables are tender.

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve the curry over cooked rice.