John Myers
Chick Pea Curry
The perfect chick pea curry recipe with a picture and simple step-by-step instructions.
- 500 g Canned chickpeas
- 2 Medium sized carrots
- 1 Big onion
- Oil
- 2 tsp Yellow curry paste
- 1 tbsp Tomato paste
- 250 ml Coconut milk
- 1 tsp Sugar or agave syrup
- 1 tsp Lemon juice
- 1 tbsp Parsley
- 2 tbsp Yeast flakes
- Curry
- Cumin
- Salt and pepper
- Pour the chickpeas into a sieve and rinse briefly with water. Cut the carrots and onions into small cubes.
- Put some oil in a pan and fry the carrots for about 5 minutes. Then add the onions and chickpeas and fry for about 2 minutes.
- Now add the curry paste, tomato paste, coconut milk, lemon juice and sugar and bring to the boil briefly. Season to taste with the spices and cover and simmer gently for about 15-20 minutes. Serve with rice or potatoes.
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