Author Notes
this simple vegan chickpea curry is really tasty, versatile and visually striking dish. You can make it even if you don’t have all the ingredients. Play with this curry recipe; you can’t go wrong; well, actually you can go wrong, but only if you burn your onion ;) —Jasmin
Ingredients
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10½ ounces
dried chickpeas
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2
onions
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1
clove garlic
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3
bay leaves
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½ teaspoons
caraway
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6 ½
fluid ounces tomato sauce
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3 tablespoons
curry
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2 tablespoons
sweet paprika powder
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¼ tablespoons
ground ginger
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¼ tablespoons
grated nutmeg
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3 tablespoons
olive oil
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salt, pepper, cayenne pepper to taste
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1 handful
parsley leaves
Directions
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Soak chickpeas for at least 20 hours.
Rinse them and put them in a pot with plenty of fresh water and cook on a low heat for about 2 – 2 ½ hours.
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Sauté onions on olive oil until translucent. Add chopped garlic, sauté for few additional minutes, add paprika and stirring constantly cook it for one minute or so (until it turns deep red), add tomato sauce, bay leaves, and all the other spices.
Cook for a few minutes, turn off the heat and take out the bay leaves. Add in about one cup of the chickpea water with a few chickpeas as well. Put it all in a blender or food processor and blend until smooth.
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Stir this mixture into a pot with chickpeas (if your chickpeas still contain lot of water, pour it out before stirring the spice mixture in, leaving about ½ cup of water in the pot).
Cook chickpeas curry for about 10 minutes or until sauce forms nice and creamy texture. Remove from heat, add parsley.
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Serve hot with some cooked rice, potatoes, or some nice rustic bread.
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