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Zucchini Chickpea Curry is a vibrant and nourishing dish that embodies the essence of healthy eating while catering to the growing popularity of vegetarian and vegan lifestyles. As more people seek to reduce their meat consumption for health, environmental, and ethical reasons, plant-based recipes are becoming increasingly favored. This particular dish not only offers a delightful combination of flavors but also packs a nutritional punch, making it an ideal choice for busy weeknight dinners or meal prep sessions.

Zucchini Chickpea Curry

Dive into the bright and flavorful world of Zucchini Chickpea Curry! This nourishing dish combines the goodness of chickpeas and zucchini with aromatic spices and creamy coconut milk. Perfect for busy weeknights, it's a simple yet satisfying meal that's packed with protein and dietary fiber. Whether you're a seasoned chef or a kitchen newbie, this curry is easy to make and can be customized to your taste. Serve it over rice or quinoa for a delicious and nutritious dinner that everyone will enjoy!
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Ingredients
  

2 medium zucchinis, diced

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece ginger, grated

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

2 tablespoons curry powder

1 teaspoon cumin

1 teaspoon turmeric

1/2 teaspoon chili powder (adjust to taste)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or quinoa for serving

Instructions
 

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

    Add Spices: Sprinkle in the curry powder, cumin, turmeric, and chili powder. Stir well to combine and allow the spices to toast for about 1-2 minutes.

      Incorporate Vegetables: Add the diced zucchinis to the pot and stir to coat them in the spice mixture. Sauté for about 3-4 minutes until the zucchinis start to soften.

        Combine Other Ingredients: Pour in the diced tomatoes (with their juice) and coconut milk. Stir well, bringing the mixture to a gentle simmer.

          Add Chickpeas: Stir in the chickpeas and season with salt and pepper to taste. Allow the curry to simmer for 15-20 minutes, stirring occasionally, until the zucchinis are tender and the flavors meld together.

            Adjust Seasoning: Taste and adjust seasoning if necessary, adding more salt, pepper, or chili powder as desired.

              Serve: Garnish the curry with fresh cilantro and serve it hot over cooked rice or quinoa.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings