INGREDIENTS
- – Chickpeas 500 g.
- – Chopped onions 2 models.
- – Leek in wheels 2 models.
- – Chopped carrot 1 unit.
- – Chopped celery sprigs 2 models.
- – Pumpkin in cubes 1/2 unit.
- – Diced eggplant 2 models.
- – Warmth.
- – Cilantro.
- – Lima.
- – Curry:
Cinnamon, cumin, turmeric (it is rather necessary to provide it that yellowish colour), cumin, nutmeg, pepper and ginger.
- To accompany:
- -1 cup of positive lengthy rice.
- – Cinnamon.
- – Anise star.
- – Cardamom.
- – Warmth.
- Additional:
- – Cilantro.
- – Purple Onion.
- – Lime in wedges.
- – Chiles.
We share the recipe to arrange chickpea curry, with the richest spices.
PROCEDURE:
1. Hydrate the chickpeas for not less than 12 hours.
2. In a pot, sauté the greens besides the carrot and pumpkin. As soon as the greens have taken on that golden colour, add the chickpeas.
3. Alternatively, combine the curry with a little bit broth and pour over the earlier preparation, add the pumpkin and carrot and cook dinner over medium-low warmth, stirring consistently till it thickens and the chickpeas are cooked.
4. In a pot with a little bit oil, pearlize the rice with the spices, as soon as the grain is prepared, pour 2 cups of broth and canopy, cook dinner till the liquid reduces.
