Creamy, incredibly flavorful chickpea curry that you can recreate in under 30 minutes. Topped off with crispy baked chickpeas and fragrant basmati rice.
If rice or quinoa is served, cook according to packaging instructions.
Meanwhile, heat a medium-sized pan. Heat 2 tbsp coconut oil,onion, garlic, ginger and carrots in it and steam the glassy. Season with 1/2 tsp salt and pepper, cover and cook for 5 minutes, until the carrots are soft but still bite-resistant. Stir from time to time.
37 ml Coconut oil, 55 g red onion, 15 g Garlic, 6 g fresh ginger, 190 g Carrots, 1/2 tsp sea salt and pepper each
Add 1 tsp garam masala and stir until well covered. Add coconut milk, vegetable broth and maple syrup. Cover and simmer gently for 5 minutes.
2 tbspn Garam Masala spice mix*, 240 ml Coconut milk, 240 ml Vegetable broth, 30 ml maple syrup
Put the mixture into a high-performance blender (alternatively puree stick) and mix until a creamy sauce has been formed. Season and set aside.
In the same pan as at step 2, heat the remaining coconut oil (1 tbsp or 15g) and add the chickpeas. Heat up a little and add another tsp of garam masala. Stir and toast for about 5 minutes.
Add half of the chickpeas to the sauce and keep the remaining half for decoration.
400 g Chickpeas
Divide rice or quinoa into plates. Add chickpeas to curry and garnish with the toasted chickpeas. Sprinkle with fresh herbs and add fresh lime quarters. enjoy!
475 g Basmati rice or quinoa, Fresh herbs like parsley, Fresh lime juice
Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.