Chickpea Curry with Crump

DifficultyBeginner

Easy Crump chickpea curry recipe. On the table in about 25 minutes. 🚀

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 10 g olive oil or coconut oil
 100 g crump
 8 g chilli pepper chopped (for extra spicey)
 40 g chopped onion
 15 g gloves of chopped garlic
 30 g chopped red bell pepper
 5 g fresh grated ginger
 8 g curry powder
 4 g paprika powder
 400 g coconut milk
 200 g chickpeas
 Season with salt and pepper
1

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.

2

Add the chopped bell pepper and onion to the hot pan. Heat for 3-5 minutes, until peppers and onions are glassy.

3

Next, add garlic and ginger and heat for another minute while stirring, until you feel the aroma of garlic and ginger.

4

Add curry and paprika powder and salt and pepper.

5

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.

6

Rinse the chickpeas in a sieve and add them to the sauce.

7

Serve with rice, quinoa, buckwheat or lentils. Squeeze lime juice and add chopped cilantro.

8

Enjoy!

Ingredients

 10 g olive oil or coconut oil
 100 g crump
 8 g chilli pepper chopped (for extra spicey)
 40 g chopped onion
 15 g gloves of chopped garlic
 30 g chopped red bell pepper
 5 g fresh grated ginger
 8 g curry powder
 4 g paprika powder
 400 g coconut milk
 200 g chickpeas
 Season with salt and pepper

Directions

1

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.

2

Add the chopped bell pepper and onion to the hot pan. Heat for 3-5 minutes, until peppers and onions are glassy.

3

Next, add garlic and ginger and heat for another minute while stirring, until you feel the aroma of garlic and ginger.

4

Add curry and paprika powder and salt and pepper.

5

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.

6

Rinse the chickpeas in a sieve and add them to the sauce.

7

Serve with rice, quinoa, buckwheat or lentils. Squeeze lime juice and add chopped cilantro.

8

Enjoy!

Chickpea Curry with Crump