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Don’t let the long list of ingredients scare you, this delicious meal is actually easy to prepare. You only need to do some chopping for four ingredients, everything else is just added in. If you don’t have time to cook chickpeas from scratch, you can buy canned, although I find them much tastier this way. 😊 And, as always, I’m cooking for four hungry eaters 😋, so adjust the quantities to your needs.
Chickpeas in Curry Sauce
Don't let the long list of ingredients scare you, this delicious meal is actually easy to prepare. You only need to do some chopping for four ingredients, everything else is just added in. If you don't have time to cook chickpeas from scratch, you can buy canned, although I find them much tastier this way. 😊 And, as always, I'm cooking for four hungry eaters 😋, so adjust the quantities to your needs.
Ingredients
- 500 g dried chickpeas
- 1 tsp salt for cooking chickpeas
- 1/2 tsp ground cumin for cooking chickpeas
- 1 celery stalk
- 2 leeks
- 2 carrots
- 100 g concentrated tomato sauce
- 3-4 cloves garlic
- 250 ml coconut milk
- 2-3 green onions
- 700 ml water for the sauce not counting the water for cooking chickpeas
Spices
- 2 tsp salt
- pepper to taste
- 2 tsp vegetable broth seasoning
- 1 tsp sweet paprika
- 1 tbsp hot curry powder I used Madras curry
- 1 tsp sweet curry powder or just use more hot curry
- 1 tbsp chopped fresh or dried chives
- 1 tbsp chopped fresh or dried parsley
Instructions
- Soak the chickpeas overnight and rinse and drain them in the morning. Cook them in a pressure cooker for 25 minutes with enough water to cover them, a bit of salt, and some cumin. Alternatively, cook them in a regular pot until they soften (around an hour). Once the chickpeas are cooked, drain them.
- In a medium-sized pot, water sauté finely chopped leeks, celery, and carrots in a bit of water until they soften.
- Add concentrated tomato sauce, crushed garlic, salt, pepper, vegetable broth seasoning, sweet paprika, hot and sweet curry powder, and more water (around 700ml total from the start of sautéing). Add chickpeas, stir, and cook for around 10 minutes.
- Add finely chopped green onions and coconut milk. If you want a thinner consistency, add some more water. Cook another 5 minutes.
- When the sauce is cooked, add chives and parsley.
- Serve with brown rice.
Tips and Info
If you’re not used to eating high-fibre food, I would recommend using white rice instead of brown to make it easier on your digestive system. Also, I didn’t use the water from cooking the chickpeas in the recipe to avoid bloating. Keep in mind that your body adapts over time; we don’t have problems with that anymore. Cumin helps, as does nibbling on fresh fennel with the meal.
