Chickpea Curry

11 ingredients
2 steps

Ingredients

  • 1/2 lb dried chickpeas, soaked overnight then drained
  • 1 tbsp peanut oil
  • 1 None onion, diced
  • 1 clove garlic, minced
  • 2-3 tsp curry powder
  • 3/4 lb carrots, trimmed and sliced
  • 1 None small cauliflower, cut into florets
  • 3/4 cup vegetable stock
  • 1 2/3 cup coconut milk
  • 5 None spring onions, trimmed and sliced
  • 2/3 cup peanuts, roasted

Directions

  1. 1
    Place the soaked chickpeas in a large pot of fresh water, bring to a boil and simmer for 45-50 mins then drain.
  2. 2
    Heat the oil in a saucepan, saute the onion and garlic for 1-2 mins. Add the curry powder and cook for another 1-2 mins. Add the carrots, cauliflower and chickpeas and cook for 2-3 mins, stirring. Pour in the stock and coconut milk then season and mix in the spring onions. Cover and simmer gently for 12-15 mins until the chickpeas and vegetables are tender. Divide between 4 bowls then sprinkle with peanuts. Serve.

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