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Chickpea Curry

Foodwini
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Servings 4 people

Ingredients
  

  • 400 G Chickpeas (canned or boiled)
  • 2 Medium size carrots chopped
  • 1 Tomato chopped
  • 100 G Brocoli Florets
  • 100 G Cauliflower Florets
  • 1 Medium size onion
  • 2 Garlic Cloves
  • 1 Ginger Pod
  • 400 ML Chickpea Water If you boiled your chickpeas on the same day. Else use 400 ML normal water
  • 150 ML Water
  • Salt to taste
  • Handful of chopped Basil or Coriander Leaves

Spices

  • 1 Cinnamon Stick
  • 1 Star Anise
  • 3 Cardamom Pods
  • 1 Tablespoon Tandoori Powder
  • 2 Tablespoons Cumin Powder
  • 2 Bay Leaves

Instructions
 

  • Sauté your onions in 1 tablespoon oil. Once the onions are slightly golden, add your grated ginger, garlic and tomatoes. Add your cumin powder and tandoori powder, bay leaves, cinnamon stick, cardamon pods and star anise. Stir and add a little bit (about 6 tablespoons) of chickpea water.
  • Add the carrots and let cook for some 8 minutes. Next add in the broccoli and cauliflower florets. Season with salt and stir. Add the remaining chickpea water and cover. Let that cook for some 10 minutes.
  • Next, add your chickpeas and 150 ml water. Stir and cook for another 4minutes. Mash a few of those chickpeas to thicken the sauce.
  • Finally, garnish with chopped basil leaves. You can use coriander leaves instead of basil leaves.
Keyword chickpeas