Every other week I would cook chickpeas. She likes them so much and wouldn’t say no to experimentation. Sleeves up, in the pantry and here they are: A stewed curry recipe that not only she will like but vegans too. Don’t skip the potatoes as they sort of melt and create this fantastic sauce.
Have a look below at the full recipe and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of my Chickpeas Recipes.
Chickpeas Curry
Servings: 6 People
Ingredients
- 400 g Dry Chickpeas
- 400 g Chopped Tomatoes , canned
- 200 ml Coconut Milk
- 2 Large Yellow Onion , finely chopped
- 2 Carrots , halved and sliced
- 3 Zucchinis , sliced into 2 cm rounds
- 3 Large Potatoes , peeled and cut in 3cm chunks
- 1 ½ tbsp Mild Curry
- 1 tbsp dry Coriander , ground
- 1 tsp Bay Leaves , ground
- 1 tsp All-Spice , ground
- 1 tbsp Sweet Paprika , not smoked
- 40 ml Lime Juice , Lemon Juice will also do
- 1 tsp Turmeric
- 60 ml EVOO , Extra Virgin Olive Oil
- Water
- 1 ½ tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
Instructions
- From previous night soak the Chickpeas in water, the water to be at least 4 cm above the chickpeas as the chickpeas increase their volume quite rapidly. Add more water if needed.
- Next day rinse the water of the chickpeas and add them into a pressure cooker along with all the above ingredients except of the coconut milk. Top up with water making sure everything is fully submerged and for the level of the water to be 1cm above the ingredients.
- Tightly close the pressure cooker, place on high fire. When it starts steaming, reduce the heat to low and cook for 40’.
- Carefully open the cooker and add the coconut milk. Mix well and serve.
