Chickpea Curry

Ingredients

• 10.57 oz Chickpeas (drained weight)
• 2 onions
• 2 cloves garlic
• 0.35 oz Ginger root
• 4 Carrots
• 2 tbsp Coconut oil
• 1 tbsp Yellow vegan curry paste
• 1 tbsp curry powder
• 16 oz Vegetable broth
• 8.46 oz Coconut milk
• 7 oz Peas (fresh or frozen)
• 2 Bio Limes
• Salt
• Pepper
• 1 handful Thai Basil (5g)

Instructions

1. 1.

   Rinse and drain the chickpeas. Peel and finely dice the onions, garlic, and ginger. Clean, peel, lengthwise halve, and diagonally chop the carrots.

2. 2.

   Heat oil in a pot. Sauté the onions, garlic, and ginger in it for 4-5 minutes over medium heat, stirring constantly. Stir in the curry paste and curry powder and cook for 2 minutes, stirring constantly. Then deglaze with broth.

3. 3.

   Add coconut milk, carrot pieces, and chickpeas and simmer on low heat for about 10 minutes. Mix in the peas and cook for another 5 minutes.

4. 4.

   While simmering, rinse the limes, rub them dry, slice 1 lime into wedges. Zest the other lime finely and squeeze out the juice.

5. 5.

   Season the chickpea curry with lime zest and juice, salt, and pepper. Wash and dry the basil. Serve the chickpea curry in bowls or deep plates, garnish with Thai basil and serve with lime wedges.