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