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
Ingredients
Spices
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.