One-Pot Chickpea Curry

This meal is low on dishes, low on calories, low on work yet full of flavour and will definitely satisfy you. Fully vegan and gluten-free, you can enjoy it any day of the week or, if you`re like us, multiple times a week.

Start by cutting 3 potatoes into small pieces, about 1 cm cubes. Roughly chop a half onion, mince 2 garlic cloves and grate a nub of ginger (enough for 1 tablespoon when grated).

In a large pot, sauté onions and potatoes on medium heat with 1 tablespoon of oil until onions are translucent. Add minced garlic, grated ginger, ¾ teaspoon each of ground coriander and cumin, ¼ teaspoon each of smoked paprika, all spice and ground cardamom, and 1 bay leaf and cook for another minute.

Add a large can of tomatoes (28oz) to the pot, they can be whole or diced, whatever you have at home works. Stir, lower the heat and put a lid on. Cook for 40 minutes to one hour, or until potatoes are fully cooked.

Once they are cooked, remove the bay leaf and blend the sauce with a hand blender from the bottom, so you don`t blend in all of the potatoes. Shake a can of coconut milk vigorously before opening and add it to the curry once half the potatoes have been blended into the sauce. Rinse the chickpeas in a strainer and add them to the sauce, cook for another 10 minutes covered.

Adjust salt and pepper to your taste, top with fresh herbs such as parsley, cilantro and green onions and serve with Paratha or your favourite kind of bread or bread substitute.

One-Pot Chickpea Curry

Servings: 4

Time: 1h15 minutes

Ingredients

1 Tbsp Grated Ginger

2 Garlic Cloves

½ Onion

1 Can (28oz) Tomatoes, whole or diced are fine

¾ Can Coconut Milk

1 Can Chickpeas

3 Small Potatoes

1 Bay Leaf

¾ Cup Water

¾ tsp Ground Coriander

¾ tsp Cumin

¼ tsp Smoked Paprika

¼ tsp All Spice

¼ tsp Ground Cardamom

1 Tbsp Oil

Salt and Pepper to Taste

Fresh Herbs (Parsley, Cilantro and/or Green Onion)

Step-by-Step

1.       Peel and cut potatoes into small pieces, roughly chop the onion and sauté with oil until onions are tender. Add minced garlic, ginger and all the spices, sauté for another minute or so.

2.       Add tomatoes, a little bit of salt and pepper, and cook on low heat covered for 40 minutes to one hour (until potatoes are tender).

3.       Remove the bay leaf, add coconut milk and blend with a hand blender until about half the potatoes have been incorporated into the sauce but the other half remains whole. Add rinsed chickpeas and cook for another 10 minutes.

4.       Adjust salt and pepper to your taste and serve with fresh herbs.