Vegan Chickpea Curry Recipe
Chickpeas are a very nutritious and healthy food and that is why this time I bring you to a very rich recipe with them. If you’re bored with simple stews and stews, you’re going to love this delicious and easy-to-prepare vegan chickpea curry. Instead of the potato I have used precooked yucca and the mixture of spices gives the dish an exotic flavor.
Ingredients to make Vegan Chickpea Curry:
- 2 cups of cooked chickpeas
- 2 cups of cooked yucca pieces
- 1 unit of carrot
- 1 unit of onion
- 4 units of tomatoes
- 2 cloves of garlic
- 1 piece of celery
- ½ cup sweet corn
- 1 teaspoon curry powder
- 1 piece of fresh ginger
- ½ teaspoon of turmeric
- 2 cups vegetable broth
- 1 dessert spoon of oil
- 1 pinch of salt
How to make Vegan Chickpea Curry:
1.Cut into small pieces the carrot, the tomatoes (you can blanch them beforehand if you don’t like the skin), the celery, and the onion and finely chop the garlic and ginger.
2.In a pot, heat a little oil and prepare a sauce of onion, garlic, celery, tomato, carrot and ginger.
3.When the sauce is ready, add the chickpeas, yucca, corn and spices. Stir well so that all the components of the chickpea curry with vegetables are integrated and cover everything with the vegetable broth.
4.Cook the curried chickpeas with vegetables for 20-25 minutes until the broth is almost completely reduced.
5.Serve the vegan chickpea curry with white rice or basmati rice
