Chickpea curry
 
 
Author:
Recipe type: Meal curry
Serves: 4
Ingredients
  • 1-2 cups chickpeas, cooked
  • 1-2 cups chickpeas, cooked
  • 2 sticks of the celery
  • 2 sticks of the celery
  • 2 shallots
  • 2 shallots
  • 2 carrots, sliced on an angle (they’re sweeter this way)
  • 2 carrots, sliced on an angle (they’re sweeter this way)
  • 5 tomatoes, all but 2 chopped, - you can keep the skins on if you don’t mind a little skin in your curry.
  • 5 tomatoes, all but 2 chopped, - you can keep the skins on if you don’t mind a little skin in your curry.
  • 1 eggplant
  • 1 eggplant
  • 1 capsicum
  • 1 capsicum
  • 1 tbs ginger, grated
  • 1 tbs ginger, grated
  • 1 lime, zest & juice
  • 1 lime, zest & juice
  • 1 green chilli, finely sliced – deseed for a less hot curry
  • 1 green chilli, finely sliced – deseed for a less hot curry
  • Cumin
  • Cumin
  • Turmeric
  • Turmeric
  • 1 tbs olive oil
  • 1 tbs olive oil
  • 50 ml water if it looks as if your vegetables are sticking
  • 50 ml water if it looks as if your vegetables are sticking
  • Cinnamon
  • Cinnamon
  • Coriander, finely chopped
  • Coriander, finely chopped
  • Coriander leaves for garnish
Instructions
  1. Fry the sliced shallots together with the garlic and spices over a medium heat, add the ginger and chilli and coriander.
  2. Then add the finely sliced celery, carrots, diced potato, and eggplant stirring frequently
  3. Throw in the capsicum and tomato.
  4. Add the water so the vegetables don’t catch. Note that the vegetables will express their own delicious liquid. Lower the heat. Put the lid on – remove it to stir every few minutes.
  5. Toss in a cup of the cooked chickpeas. When you are ready to dish up taste and adjust seasonings as necessary and then garnish with coriander leaves.
  6. This is yum on rice, noodles, pasta, cous cous or toast.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/farm-recipes-week-1717/