Creamy Coconut Chickpea Curry

1 can (15 oz) chickpeas, drained and rinsed 1/2 can (7 oz) coconut milk 1/2 cup diced tomatoes (canned or fresh) 1/2 onion, finely chopped 1 clove garlic, minced 1 tsp curry powder 1/2 tsp cumin Salt and pepper to taste 1 tbsp vegetable oil Fresh cilantro for garnish (optional)

This delightful creamy coconut chickpea curry is a quick and easy dish packed with flavor. Perfect for a comforting meal, it's vegan and gluten-free, making it a versatile option for various dietary needs.

Steps

1. In a pan, heat the vegetable oil over medium heat. 2. Add the chopped onion and minced garlic, sauté until the onion is translucent. 3. Stir in the curry powder and cumin, cooking for another minute until fragrant. 4. Add the chickpeas, diced tomatoes, and coconut milk to the pan. Stir well to combine. 5. Bring the mixture to a gentle simmer, cooking for about 10 minutes until heated through. 6. Season with salt and pepper to taste. 7. Serve hot, garnished with fresh cilantro if desired.