Chickpea and Vegetable Curry

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1 cup coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (carrots, bell peppers, zucchini, etc.)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. In a large pot or skillet, heat the vegetable oil over medium heat.
2. Add the chopped onion and garlic, sauté until the onion becomes translucent.
3. Stir in the curry powder, cumin, coriander, and turmeric. Cook for a minute to toast the spices.
4. Add the chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 10 minutes.
6. Add the mixed vegetables and continue simmering until they are tender.
7. Season with salt and pepper to taste.
8. Serve the curry over cooked rice or with warm naan bread.
9. Garnish with fresh cilantro before serving.