Vegan Chickpea Curry
  • 300 grams / 10.5 ounces dried chickpeas
  • 1 big (two small) onion
  • 1 garlic clove
  • ½ teaspoon caraway
  • 3 bay leaves
  • 2 dcl / 6 ½ fluid ounces tomato sauce
  • 3 tablespoons curry
  • 2 tablespoons sweet paprika powder
  • ¼ ground ginger
  • ¼ grated nutmeg
  • pinch or two cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • handful of parsley leaves
  • 1 cup rice
  • 1 teaspoon salt
  • large bowl
  • one large and one smaller cooking pot
  • skillet
  • cutting board
  • wooden spoons
  • knife
  • blender
  • sieve
  1. Put the chickpeas into larger bowl and cover them with plenty of water, as they will almost double in size. Let them soak for at least 20 hours – this way they will cook evenly and faster than when soaked just overnight.
  2. Next day, drain and rinse the chickpeas well, put them in a pot with plenty of fresh water, put the lid on a pot and cook on a low heat for about 2 – 2 and a half hours.
  3. Take one smaller pot and cook rice in salted water.
  4. Heat the skillet, add olive oil and sauté onions until translucent. Add chopped garlic and sauté for few additional minutes, add paprika and stirring constantly cook it for one minute or so (until it turns deep red), add tomato sauce, bay leaves, and all the other spices except the cayenne pepper (we will add it at the end to taste). Cook for a few minutes, turn off the heat and take out the bay leaves. Add in about one cup of the chickpea water with a few chickpeas as well. Put it all in a blender or food processor and blend until smooth. Stir this mixture into a pot with chickpeas (if your chickpeas still contain lot of water, pour it out before stirring the spice mixture in, leaving about ½ cup of water in the pot). Taste it, and add additional salt or curry to taste. Cook chickpeas curry for about 10 minutes or until sauce forms nice and creamy texture. Remove from heat, add few pinches of cayenne pepper and chopped fresh parsley.
  5. Serve hot with cooked rice and some nice green salad, or dill pickles.
Recipe by JasminCookBook at