Warming Chickpea Curry
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Warming Chickpea Curry
Tessa
Rated 5.0 stars by 1 users
Category
Mains
Author:
Tessa
Servings
8
Prep Time
30 minutes
Cook Time
4 hours
This vegetarian chickpea curry will leave you warm and nourished this winter. Serve with rice or cauliflower rice.
Ingredients
-
2 tbsp olive oil
- 2 cloves garlic minced
- 3 tbsp ginger finely grated
- 1 large brown onion diced
- 300 g mushrooms sliced
- 2 400 ml cans of chickpeas rinsed and drained
-
Changing Habits Seaweed Salt to taste
-
cracked Changing Habits Pepper to taste
-
1 tbsp Changing Habits Vegetable Stock Powder
- 400 ml coconut milk
- 3 carrot peeled and chopped
-
1 tsp Changing Habits Turmeric
-
1 tsp Changing Habits Curry Powder
Optional extras
-
rice or cauliflower rice
-
fresh chilli or chilli flakes
-
sml portion of the roasted chickpeas
-
handful coriander
Directions
- Preheat oven to 180 degrees Celsius.
Heat olive oil in a large pan. Add the garlic, ginger and onion and mushrooms into the pot and cook on a medium heat for 2 minutes
Add two tins of chickpeas and season well with salt and pepper. Cook for an additional 3-4 minutes. Remove a third of a cup of the Chickpeas and roast in the oven for approximately 30 minutes on 180 degrees Celsius or until they crisp up. Set aside for the garnish.
Transfer the Chickpea mixture into the slow cooker and pour in the water, vegetable stock, coconut milk, carrots, turmeric and curry powder and stir well.
Cook on low for 8 hours or high for 4 hours.
Serve with the optional extras and enjoy!
