Curried Vegetables And Chickpeas

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1 tablespoon canola oil

1/2 medium yellow onion, chopped

3 cloves garlic, minced

3 medium carrots, sliced into bite-sized pieces

1 large

zucchini (or 3 regular-sized zucchini), sliced into bite-sized pieces (approximately 5-6 cups)

3 1/2 cups cooked and drained chickpeas

16 ounces crushed tomatoes

3/4 can coconut milk

1 teaspoon smoked paprika

1/2 teaspoon coriander

3 tablespoons curry powder

1/4 cup minced fresh cilantro

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