How to Make Chicken Pea Curry

 Absolutely! Here is a delightful recipe for Veggie lover Chickpea Curry:

Ingredients:

- 2 tablespoons oil (vegetable or coconut oil)

- 1 huge onion, hacked

- 3 cloves garlic, minced

- 1 tablespoon new ginger, minced

- 1 tablespoon curry powder

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric

- 1/2 teaspoon paprika

- 1/4 teaspoon cayenne pepper (change in accordance with taste)

- 1 can (15 ounces/425g) chickpeas, depleted and washed

- 1 can (14 ounces/400ml) diced tomatoes

- 1 can (14 ounces/400ml) coconut milk

- 1 cup (240ml) vegetable stock

- 2 cups (200g) hacked vegetables (e.g., chime peppers, carrots, spinach)

- Salt and pepper to taste

- New cilantro, hacked (for embellish)

- Cooked rice or naan bread (for serving)

Directions:

1. In a huge skillet or pot, heat the oil over medium intensity. Add the slashed onion and sauté until it becomes clear.

2. Add the minced garlic and ginger, and sauté for one more moment until fragrant.

3. Mix in the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. To toast the spices, cook for a few minutes.

4. Add the chickpeas to the skillet and mix to cover them in the flavor combination.

5. Pour in the diced tomatoes (with their juices), coconut milk, and vegetable stock. Mix to join everything.

6. Carry the combination to a stew and let it cook for around 10-15 minutes, permitting the flavors to merge.

7. Add the slashed vegetables to the curry and cook for an extra 5-10 minutes, or until the vegetables are delicate.

8. To taste, add salt and pepper to the curry.

9. Serve the Veggie lover Chickpea Curry over cooked rice or with naan bread. Embellish with new cleaved cilantro.

Partake in your delightful and generous Vegan Chickpea Curry!

Go ahead and modify the vegetables you utilize in light of your inclinations. You can likewise change the degree of heat by adding pretty much cayenne pepper.