Chickpea Curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 3 tbsp vegetable oil
- 5 cloves of garlic, chopped
- 4-6 cm root ginger, peeled and chopped
- dried red chillies (quantity according to taste)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 can chopped tomatoes
- 200ml vegetable/chicken stock
- 2 onions, peeled and chopped
- 250g mushrooms
- 2 cans chickpeas, drained
- 50g coconut powder (or coconut milk)
- 100g almonds, chopped
- fresh coriander, chopped (optional)
Method
- STEP 1gently fry garlic, ginger, chillies and spices in vegetable oil for 2 minutes
- STEP 2add tomatoes and stock, cook for another 2 minutes, then blend in a food processor
- STEP 3gently fry onions in some more vegetable oil for 5 minutes, then add mushrooms, chickpeas and the curry paste made earlier
- STEP 4simmer for 10 minutes, then stir in coconut and add almonds
- STEP 5optional: garnish with freshly chopped coriander
