Vegan chickpea and pineapple curry spread – cooked

Ingredients for 1 servings:

• 265 g chickpeas, from the can (400 g can, drained)
• 100 g peanut butter
• 250 g pineapple, fresh, peeled
• 3 tbsp sunflower oil
• 5 tbsp lemon juice
• 5 g salt
• 20 g curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

for approx. 5 – 6 jars of 210 ml each – recipe for the Chefkoch.de preserving workshop

Rinse the chickpeas in a sieve and drain. Peel the pineapple and cut into small pieces. Blend the chickpeas, pineapple, peanut butter, lemon juice, and oil in a blender until smooth. Add the curry powder and salt and blend thoroughly again. Fill the prepared jars approximately 2/3 full. Cook for 90 minutes at 100°C (212°F) – the time is counted from the time the mixture is reached. This recipe from smokey1 served as inspiration: http://www.chefkoch.de/rezepte/1989281322415149/Kichererbsen-Curry-Aufstrich.html