Vegetable curry with chickpeas, zucchini and carrots

Ingredients for 3 servings:

• 300 g chickpeas, dried
• 2 m.-large carrot(s)
• 2 small zucchini, green and yellow
• 1 m.-sized onion(s)
• 1 can coconut milk, 400 ml
• 300 ml vegetable stock
• 2 tsp Vegeta
• 1 tbsp oil
• 1 tsp curry paste, yellow
• Curry powder, yellow
• coriander
• Garam Masala
• Garlic

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 25 minutes

vegan

Soak the chickpeas in plenty of water the night before. The next morning, drain the soaking water and rinse the chickpeas thoroughly once. Cover with water and place on a pan without any seasoning (or salt, otherwise they will remain hard). Bring to a boil and simmer on low heat for one and a half to two hours. Add more water as needed; they should only be just covered. About 20 minutes before the end of the cooking time, add the peeled and chopped carrots. Do not refill the cooking water, but let it evaporate as much as possible. At the same time, in another pot, sauté the finely chopped onion in a little oil until translucent, add the diced zucchini, sauté briefly, and then simmer for about 5 to 8 minutes, just covered with vegetable stock (depending on the size of the zucchini, you can use more or less than 300 ml; this is only a guideline), depending on the desired firmness. Add the carrots and chickpeas to the vegetables in the broth. Top up with the coconut milk and season with the spices. I use 2 teaspoons of Vegeta for the vegetable broth, so no additional salt is needed, and because of the spicier curry paste, no pepper is needed either. We serve it with ciabatta or flatbread.