Spicy Chickpea Curry with Naan Bread and Cucumber Raita

Step 1: Sauté the onions and aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened. Add the minced garlic, ground cumin, ground coriander, garam masala, turmeric, and cayenne pepper. Stir and cook for 1-2 minutes until fragrant.

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper

Step 2: Add the chickpeas, tomatoes, and broth

Stir in the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally.

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 2 cups vegetable broth

Step 3: Make the cucumber raita

While the curry is simmering, make the cucumber raita by mixing grated cucumber, Greek yogurt, cumin, paprika, and chopped cilantro in a bowl. Season with salt and pepper to taste.

• 1 cup grated cucumber
• 1 cup Greek yogurt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Step 4: Warm the naan

Warm the Naan bread according to the package instructions.

Step 5: Finish and serve

Season the chickpea curry with salt and pepper to taste. Serve the curry with warm Naan bread and a dollop of cucumber raita on the side.