Coconut Curry Chickpeas and Vegetables

Coconut Curry Chickpeas and Vegetables is a vibrant and comforting dish that combines hearty chickpeas with an array of colorful vegetables in a rich, creamy coconut curry sauce. Perfect for a late-night meal, this dish is both satisfying and full of flavor.

Ingredients

• Chickpeas - 400 grams (1 can, drained and rinsed)
• Coconut milk - 400 ml (1 can)
• Bell pepper (any color) - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, sliced
• Spinach - 100 grams (fresh or frozen)
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Curry powder - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a medium pot over medium heat.
2. Add the diced onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.
3. Stir in the curry powder and cook for an additional minute until fragrant.
4. Add the diced bell pepper, zucchini, and sliced carrot to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
5. Pour in the coconut milk and add the chickpeas. Stir to combine and bring the mixture to a gentle simmer.
6. Add the spinach and season with salt and black pepper to taste. Cook for another 5 minutes, allowing the flavors to meld and the spinach to wilt.
7. Remove from heat and let it sit for a couple of minutes before serving.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 19 g
• Saturated Fat: 16 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas, promoting muscle health.
• Packed with vitamins and minerals from a variety of vegetables, supporting overall wellness.

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