Chickpea Curry

Chickpea Curry

Chickpea Curry

This chickpea curry is a comforting and wholesome, chunky vegan soup perfect for winter. Here is an easy and quick way to prepare it at home.

05 November, 2018
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Type of dish

Dietary Consideration

serves for

4

total time

4 HR 30 MIN

ingredients

Sunflower oil
55 ml
Onion
1, finely chopped
Garlic
2 cloves, miced
Ginger
5 cm, piece of root, peeled and minced
cumin
2 tsp
Coriander
2 tsp, ground
Garam masala
2 tsp
Paprika
1 tsp
sugar
a pinch, caster (superfine)
Chickpeas
800 g, canned (garbanzos), drained
Tomato
200 g, canned, chopped
vegetable stock
750 ml
salt
Pepper
freshly ground

Preparation

How to make a tasty chickpea curry

  • Heat the oil in a large saucepan set over a medium heat until hot.
  • Add the onion, garlic, ginger, and a pinch of salt.
  • Fry for 5 minutes, stirring occasionally, until softened.
  • Add the spices and sugar, stir well, and continue to cook for a further minute.
  • Stir in the chickpeas, chopped tomatoes, and vegetable stock.
  • Pour everything into a slow cooker and cover with a lid.
  • Cook on a medium setting for 4 hours until the chickpeas are tender.
  • Adjust the seasoning to taste and serve the chickpea curry with a garnish of coriander on top.

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