Chickpea – carrot – curry with mango

Ingredients for 4 servings:

• 3 tbsp olive oil
• 2 onions, diced
• 2 garlic cloves, diced
• 2 tsp, heaped curry powder
• 2 tsp, heaped turmeric
• 1 stalk(s) cinnamon
• 1 tbsp flour
• 3 tbsp tomato paste
• 250 ml orange juice
• 400 ml vegetable stock
• 750 g carrot(s), peeled and cut into pieces
• 2 cans of chickpeas (268 g drained weight each)
• ½ chili pepper(s), red
• 1 mango(s), ripe, cut into cubes or
• 1 large banana(s), sliced

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fruity and exotic – an extraordinary recipe!

Heat the oil in a large pot and fry the onions and garlic until light brown. Add the spices, flour, and tomato paste and stir to combine. Add the orange juice, broth, carrots, and drained chickpeas and simmer in a covered pot over low heat for 10 minutes, until the carrots are tender but still firm to the bite. Stir in the chili pepper and mango (or banana). Season the curry to taste. Couscous is a great accompaniment.