A simple but filling meatless curry. Feel free to add extra vegetables and experiment with different fresh herbs. Delicious served over rice, or with chapatis/rotis, as the filling for a pie or just alongside a simple salad.

African Chickpea Curry

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Ingredients

  

• ¼ – 1/2 cup vegetable oil
• 1 medium onion diced
• 2 teaspoons minced garlic
• 3 – 4 teaspoons Berbere Spice or Moroccan Spice
• 2 cups cubed potatoes (1cm cubes)
• 1 1/2 cups or more stock or water
• 2 cans of chickpeas drained
• 2 or 3 fresh chillies chopped optional
• 2 spring onions chopped
• ½ -1 cup coconut milk
• 2 teaspoons chicken stock powder optional
• 1-2 tablespoons parsley or coriander
• Salt to taste

Instructions

 

• Heat up large saucepan with oil, and add onions and garlic.
• Stir occasionally for about 2-3 minutes until onion is translucent.
• Add Berbere spice
• Add cubed potatoes, stir and sauté for about 2-3 more minutes.
• Add stock / water if necessary
• Next add chickpeas, cayenne pepper , green onion, coconut milk, stock powder (if using) and stock.
• Bring to a boil and let it simmer until sauce thickens (between 10 & 20 minutes). Chuck in some coriander or parsley , adjust for salt, pepper and consistency.
• Serve warm.