Chickpea Curry II

Ingredients for 6 servings:

• 500 g chickpeas
• Water
• 1 tbsp curry, without salt
• 2 tbsp turmeric
• 2 tsp mustard seeds
• 1 tsp cumin, ground
• 2 chili peppers, red dry
• 200 g coconut, grated, lightly browned
• ¼ pineapple, fresh in pieces
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 30 minutes

gluten-free, egg-free, dairy-free, vegan

Cover 4-10 servings of chickpeas with water, let stand for 12-24 hours, changing the water frequently. Rinse the chickpeas and cover with plenty of water. Add the chili peppers with the toasted spices (curry, turmeric, mustard, cumin) and simmer for about 40-90 minutes. Lightly puree the peas, but they should still be slightly whole; the soup will then be nice and creamy. Season with salt, add the toasted desiccated coconut, and if it’s too thick, add water. Bring to a boil, season to taste, and add more salt if necessary. Reduce the heat, add the pineapple, stir in, and serve. My own recipe.