Chickpea and vegetable curry

 Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 cup vegetable broth
• 1 medium carrot, diced
• 1 medium bell pepper, diced
• 1 small zucchini, diced
• 1 cup cauliflower florets
• 1 cup spinach leaves
• Salt, to taste
• Fresh cilantro leaves, for garnish
• Cooked rice or naan bread, for serving

Instructions:

1. Heat the vegetable oil in a large pot or skillet over medium heat.
2. Add the diced onion and cook until it becomes translucent, stirring occasionally.
3. Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
4. Stir in the cumin powder, coriander powder, turmeric powder, and chili powder. Cook the spices for about 30 seconds to release their flavors.
5. Add the drained and rinsed chickpeas to the pot, along with the diced tomatoes (with their juice). Stir everything together to combine.
6. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
7. Add the diced carrot, bell pepper, zucchini, and cauliflower florets to the pot. Stir well, ensuring the vegetables are coated with the curry sauce.
8. Cover the pot and simmer for about 15-20 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
9. Once the vegetables are cooked, add the spinach leaves to the pot and stir them into the curry. Let it cook for another minute or two until the spinach wilts.
10. Taste the curry and season with salt according to your preference.
11. Remove the pot from the heat. Serve the chickpea and vegetable curry hot over cooked rice or with naan bread.
12. Garnish with fresh cilantro leaves for added freshness and flavor.

Enjoy your delicious Chickpea and Vegetable Curry!

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