Chickpea curry with leeks and carrots

A vegan stew recipe… A simple, tasty and satiating recipe!

Ingredients for 2 persons

• 2 leeks (= 200 g of white leeks)
• 2 carrots (= 200 g of sliced carrots)
• 1 small white/yellow onion (= 50 g of onion slices)
• Spices in powder (1 teaspoon of each spice): cumin, coriander, turmeric, garlic
• Fresh or dried chilli (to according to your taste)
• 1 tablespoon of sunflower oil
• 200 g of tomato sauce
• 1 teaspoon of ground ginger
• 100 ml of coconut milk
• 250 g of cooked and drained chickpeas
• Salt and pepper

Directions

Step 1: vegetables preparation

Leek: Remove the roots and the green part of the leeks. Wash the leek whites with water.

Cut the leek whites in half lengthwise, then slice.

Carrot: Cut off the ends, peel and rinse with water. Cut the carrots into slices.

Onion: Peel the onion, then cut into thin strips.

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Step 2: vegetables cooking

Put the vegetables (leek, carrot, onion) in a saucepan. Cover with water. Salt.

Cook covered for 20 minutes; adjust the heat to have a small boil throughout the cooking time.

After 20 minutes of cooking, your vegetables are tender. Drain the vegetables, retaining the cooking water (vegetable broth).

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Step 3:

In a pan, mix the spice blend, chili and oil.

Fry over low heat for 1 minute, stirring constantly.

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Step 4:

Add the drained vegetables, then mix with the spices. Continue cooking for 2-3 minutes.

When the vegetables start to grill, add the tomato sauce, ginger and coconut milk.

Add vegetable broth (made in step 2) so that the vegetables are soaked in the liquid and can cook well. Mix.

Put a lid on the pan. Cook over low heat (3/10) for 10 minutes.

Step 5:

After 10 minutes of cooking, add the cooked and drained chickpeas. Mix.

Season with salt and pepper to taste.

Continue cooking, covered, over low heat for 10 minutes.

To finish, remove the lid from the pan and continue cooking until the excess liquid has evaporated from your dish. Serve hot.