Chickpeas and Prawn Curry

1.In a food processor, combine the onions, garlic, ginger, green chilies, ground cumin, ground coriander, turmeric powder, chili powder, and tomato paste. Blend until smooth to make the curry paste.

2.Heat the vegetable oil in a large pan over medium heat. Add the curry paste and cook for 2-3 minutes, stirring frequently, until fragrant.

3.Add the chickpeas to the pan and stir to coat them in the curry paste.

4.Pour in the coconut milk and vegetable broth. Stir well to combine.

5.Bring the curry to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.

6.Add the prawns to the curry and cook for an additional 3-5 minutes, or until the prawns are cooked through.

7.Season with garam masala and salt, adjusting according to taste.

8.Garnish with fresh cilantro leaves.

9.Serve the chickpeas and prawn curry hot with steamed basmati rice or naan bread, if desired.