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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
4 ounces dried garbanzo beans, soaked overnight, rinsed and drained |
1 carrot, peeled and diced |
1 stalk celery, sliced |
1 onion, finely chopped |
1 garlic clove, crushed |
1 red pepper, diced |
2 teaspoons garam masala |
1 teaspoon chili powder |
1 teaspoon grated fresh gingerroot |
salt & freshly ground black pepper |
1 pint vegetable stock |
Directions:
1. Bring the chickpeas to the boil in plenty of unsalted water.
2. Boil fast for 10 minutes; drain.
3. Place in a non-stick pan with the vegetables and cook gently for a few minutes.
4. Stir in the spices and ginger and lastly add the stock.
5. Season.
6. Bring to the boil, cover and simmer for 35 to 40 minutes or until the chickpeas are cooked.
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