Veggies + Protein for Easy Weeknight Dinner Wins

Chickpea Curry
This Indian-spiced chili is technically a curry, but feels very chili to me. Rich and delicious and a little bit different than the average weeknight dinner. This meatless main dish is vegan/veg heavy and naturally gluten-free.
Serves 4, serving size 1 cup, cal 278, C30g, P6g, F16g

1 medium serrano pepper, cut into thirds
4 large cloves garlic
1 2-inch piece of fresh ginger, peeled and coarsely chopped
1 medium yellow onion, chopped (1-inch)
1 carrot, small chopped
2 stalks celery, small chop
6 tablespoons avocado oil
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
2 ¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
¾ teaspoon sea salt
2 15-ounce cans chickpeas, rinsed
2 teaspoons garam masala

Topper suggestions: Fresh cilantro, avocado slices, chopped scallions, or a dollop of plain greek yogurt to up the protein.

Mince serrano, garlic and ginger. Add small chopped onions. Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes. Add tomatoes to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve with desired toppers.

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