 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
You'll go bonzo over this inexpensive, vegan chickpea and onion stew packed with a tomatoey curry flavour base. The sweetness of the sauteed onions really stands out! Ingredients:
1/2 cup dried chickpeas |
1 carrot, quartered |
1 celery stalk, quartered |
3 large sprigs parsley |
1 cinnamon stick |
2 bay leaves |
1 1/2 cups water |
1 1/2 large sweet onions, sliced thinly |
3 cloves garlic, minced |
1 tbsp white wine |
1/2 tbsp tomato paste |
1/2 tsp paprika |
1/2 tbsp curry powder |
Directions:
1. Place chickpeas in a bowl, cover by 2 with hot water. Cover and soak 12 hours. Drain, discarding liquid.
2. Combine soaked peas, carrot, celery, parsley, bay leaves, cinnamon stick and the water in a pot.
3. Bring to a boil, reduce heat and simmer, covered, 1 1/2 hours, until tender.
4. Drain, reserving cooking liquid and chickpeas separately. Discard vegetables and aromatics.
5. Heat 1/4 cup water in a deep skillet.
6. Addd onion slices and cook slowly until browned, about 12-15 minutes. Add water if necessary to prevent burning.
7. Add garlic, cook 2 minutes further.
8. Stir in chickpeas and white wine, cook 5 minutes, stirring gently.
9. Pour in the reserved cooking liquid, add tomato paste, paprika and curry powder.
10. Bring to a boil.
11. Reduce the heat and simmer covered for 10 minutes.
12. Uncover pot, and cook 10 minutes longer.
13. Serve hot over beds of brown rice, couscous or baby spinach.
|
|