Chickpea Curry with Crump
Easy Crump chickpea curry recipe. On the table in about 25 minutes. 🚀
Heat a pan to high heat. Add Crump to the pan, followed by 250 gram of water and 3 g of salt and mix well. Let the liquid evaporate stirring occasionally. You can put a lid on to speed up the process. If the liquid has evaporated - add a tablespoon of oil to the pan and fry on medium heat
1-2 minutes.
Add the chopped bell pepper and onion to the hot pan. Heat for 3-5 minutes, until peppers and onions are glassy.
Next, add garlic and ginger and heat for another minute while stirring, until you feel the aroma of garlic and ginger.
Add curry and paprika powder and salt and pepper.
Next, add the coconut milk and bring it to boil. Now turn down the heat and let it to simmer for 10 minutes and let the sauce get thick.
Rinse the chickpeas in a sieve and add them to the sauce.
Serve with rice, quinoa, buckwheat or lentils. Squeeze lime juice and add chopped cilantro.
Enjoy!
Ingredients
Directions
Heat a pan to high heat. Add Crump to the pan, followed by 250 gram of water and 3 g of salt and mix well. Let the liquid evaporate stirring occasionally. You can put a lid on to speed up the process. If the liquid has evaporated - add a tablespoon of oil to the pan and fry on medium heat
1-2 minutes.
Add the chopped bell pepper and onion to the hot pan. Heat for 3-5 minutes, until peppers and onions are glassy.
Next, add garlic and ginger and heat for another minute while stirring, until you feel the aroma of garlic and ginger.
Add curry and paprika powder and salt and pepper.
Next, add the coconut milk and bring it to boil. Now turn down the heat and let it to simmer for 10 minutes and let the sauce get thick.
Rinse the chickpeas in a sieve and add them to the sauce.
Serve with rice, quinoa, buckwheat or lentils. Squeeze lime juice and add chopped cilantro.
Enjoy!