John Myers
Colorful Chickpea Curry
The perfect colorful chickpea curry recipe with a picture and simple step-by-step instructions.
for seasoning
- 1 piece Onion
- 1 tbsp Peanut oil
- 2 piece Paprika
- 2 piece Carrots
- 200 g Hakkaido pumpkin meat
- 100 g Green beans
- 1 piece Clove of garlic
- 1 piece Chilli pepper
- 1 piece Ginger about 2 cm
- 1 tbsp Curry powder
- 1 tbsp Raisins
- 400 ml Unsweetened coconut milk
- Salt and pepper
- Juice of half a lemon
- Finely chopped parsley
- Put the chickpeas in a bowl, add about 1 liter of cold water and soak for 12 hours. Then bring to the boil and cover and simmer over low heat for about 90 minutes, until the chickpeas are just tender. Drain the cooked chickpeas in a colander, rinse thoroughly with cold water and drain well.
- Peel the onion, wash and dice. Clean the peppers, carrots, pumpkin and green beans and cut into small pieces. Peel the garlic clove, core the chilli pepper and finely chop both. Peel the ginger and grate finely.
- Heat 1 tablespoon of peanut oil (or sunflower oil as an alternative) in a saucepan or wok and lightly fry the onion cubes. Add the garlic, chilli pepper, ginger and the vegetables and fry for 4 minutes. Dust with 1 tablespoon of curry powder, pour in unsweetened coconut milk, mix in the drained chickpeas and 1 tablespoon of raisins and cover and simmer for 8-10 minutes.
- Season to taste with salt, pepper and lemon juice, sprinkle with finely chopped parsley or coriander and serve.
- As a side dish we had basmati rice seasoned with cumin, cardamom pods and cloves. ♥ * ~ Have fun with the preparation and bon appetit! ~ * ♥
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