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

4 HR 30 MIN

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

Tomatoes

200 g, canned, chopped

Vegetable stock

750 ml

Salt

Pepper

freshly ground

Preparation

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.