Chickpea Curry

Super delicious chickpea curry: It’s really quick to prepare, vegan and so, so good. If you don’t try this, you’re missing out. For Indian cuisine at home! Chickpea Curry

• 150 g organic chickpeas uncooked
• 300 g rice
• 1 onion
• 3 cloves of garlic
• small piece of ginger or 1 tbsp ginger powder
• 1 zucchini
• 2 carrots
• 1 bell pepper
• 1 can coconut milk
• 1-2 tbsp curry powder
• 1 tsp paprika powder
• Salt and pepper
• 1 tbsp coconut blossom sugar
• 100 ml vegetable broth

Also for serving

• Parsley
• Black sesame

Preparation

1. Soak chickpeas in water for at least 4 hours or overnight.
2. Then simmer the chickpeas for about 30 minutes and cook the rice according to package instructions.
3. Chop the onion, garlic, carrots, bell pepper and zucchini into small pieces.
4. Heat some coconut oil in a pan and briefly sauté the onion and garlic.
5. Add curry, paprika, and ginger powder.
6. Add the carrots, bell pepper and zucchini as well, season with salt and pepper and briefly sauté together.
7. Deglaze with coconut milk and vegetable broth. Then add chickpeas and coconut blossom sugar.
8. Bring the curry to a boil once and simmer for about 10-15 minutes over low heat – until the vegetables are soft.
9. Finally, adjust the seasoning of the curry and enjoy with rice.