Chickpea Curry
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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
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
Tomatoes
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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