Coconut chickpea curry (Print Version)

# Ingredients:

01 - 550 g of chickpeas.
02 - 1 zucchini.
03 - 100 g of red bell pepper.
04 - 1 clove of garlic.
05 - 1 large onion.
06 - 1 tomato.
07 - 400 ml of coconut milk.
08 - 1/2 teaspoon of grated fresh ginger.
09 - A pinch of ground sweet paprika.
10 - 1/2 teaspoon of turmeric powder.
11 - A tablespoon of curry paste.
12 - Fresh parsley or cilantro.
13 - Salt.
14 - Black pepper.

# Instructions:

01 - Chop up the onion and garlic after peeling them, then cook in olive oil till they're soft and see-through.
02 - Toss in the curry paste, ginger, turmeric, and sweet paprika. Combine it all well.
03 - Dice up the zucchini, tomato, and bell pepper. Drain the chickpeas, then add everything into the pan.
04 - Pour in coconut milk, stir, and simmer gently on a low flame for about 20-25 minutes. Stir now and then.
05 - Season with salt and black pepper. Sprinkle fresh parsley or cilantro on top.

# Notes:

01 - If the mix is getting too thick, you can add some water.
02 - Fresh herbs bring a nice fresh kick to the dish.

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