Vegetarian Chickpea Curry
89 / 100
1 hr 10 min.
ready in 13 h. 10 min.
This delicious vegetarian curry is a tremendous source of valuable vegetable protein thanks to the chickpeas and fava beans.
Serve this curry with a side of brown rice.
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- 2.333 cups chickpeas (dried)
- 2.333 cups Fava bean (broad beans) dried
- 3 ½ cups Vegetable broth
- 2 onions
- 2 cloves garlic cloves
- 2 Tbsps Ghee
- 2 green chili peppers
- 1 tsp freshly grated ginger (freshly grated)
- ½ tsp Coriander
- 1 handful Spinach
- 5.333 cups potatoes
- freshly ground Black pepper
- 1 tsp Caraway
Soak the chickpeas and the fava/broad beans in water overnight, then drain.
Peel and finely chop the garlic and the onion.
Wash the chilis and cut in half.
Saute the onions and garlic in hot ghee in a saucepan, then pour in the vegetable broth. Add the chickpeas, fava/broad beans, ginger, chili and crushed coriander seeds. Cover and simmer gently over a low heat for 50 - 60 minutes.
Peel the potatoes and boil in salted water, together with the caraway seeds for about 25 minutes until cooked.
Wash and clean the spinach and add to the dal at the last moment. Season with salt and pepper.
Drain the potatoes and arrange onto plates. Add a spoonful of dal and serve.