This another recipe of stewed chickpeas that is creamy, comforting, and packed with flavour. On top, it is so easy to make as a ‘one pot’ recipe.
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my Chickpeas recipes.
Chickpeas Turmeric-Ginger-Curry
Servings: 6 People
Ingredients
- 500 g Dry Chickpeas
- 1 Large Red Onion , halved and thinly sliced
- 2 Carrots , quartered lengthwise and sliced
- 3 Stalks Celery , halved lengthwise and sliced
- 4 Scallions , thinly chopped
- 1 Clove Garlic , halved and thinly sliced
- 30 ml Lemon Juice
- 1 tbsp Vegetable Stock , powder
- 1 ½ tbsp Mild Curry
- 1 tbsp Turmeric
- 1 tbsp dry Ginger , ground
- 1 tbsp dry Coriander , ground
- 1 tbsp fresh Tarragon , finely chopped (optional)
- 3 tbsp EVOO , Extra Virgin Olive Oil
- Water
- ½ tsp Sea Salt , take care as the vegetable stock may already be salty
- ½ tsp Freshly Ground Black Pepper
Instructions
- From previous night soak the Chickpeas in water along with a tsp salt, 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 chickpeas with water and add them into a pressure cooker along with all the above ingredients. 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 50’.
- Carefully open the cooker and serve.
