📖 Instructions

1. Gather your ingredients: Before you start, make sure you have everything measured and ready to go. It's like prepping for a painting – you don't want to run out of paint halfway through!
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and ginger; cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add the spices: Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their flavors. This step is crucial for a flavourful curry.
4. Incorporate the chickpeas and artichoke hearts: Add the drained and rinsed chickpeas and artichoke hearts to the pot. Stir to coat them with the spice mixture. Pour in the diced tomatoes (with their juices) and vegetable broth. Bring the mixture to a simmer.
5. Simmer the curry: Reduce the heat to low, cover the pot, and let the curry simmer for 15-20 minutes, or until the flavors have melded together and the sauce has thickened slightly. Give it a stir every now and then to prevent sticking.
6. Stir in the coconut milk and pesto: Remove the pot from the heat. Stir in the coconut milk and pesto. Season with salt and pepper to taste. Remember, pesto can be quite salty, so taste before adding more salt.
7. Garnish and serve: Ladle the chickpea and artichoke curry into bowls. Garnish with fresh cilantro or parsley, a dollop of coconut yogurt (if desired), and a drizzle of extra pesto. Serve hot with basmati rice, quinoa, or naan bread.