CHICKPEA CURRY

CHICKPEA CURRY 382 Kcal (only chickpeas) HC 37g G 16g P 17g 548Kcal (with basmati rice) HC 74g G 16g P 21g Ingredients (4 servings) 800g cooked chickpeas 400g soy beverage 400g diced eggplant (soak in salted water for at least 30 minutes to remove bitterness) 200g of water 200g of sweet potato cut in cubes 200g brunoise onion 100g coconut milk (the canned one, not the coconut drink) 40g grated fresh ginger 20g coconut oil 10g curry powder (2 tablespoons each) 2 cloves of garlic in brunoise 1 tsp paprika 1 tsp coriander Salt Pepper (Optional) 50g of basmati rice per person

In a pan add the coconut oil and onion. Poach it a little.

Add the sweet potato, stir and cook a little.

Add the eggplant, stir and cook a little more.

Add part of the soy beverage, garlic, coconut milk, curry, paprika, coriander, grated ginger, a little salt and pepper. Mix well and cook for about 10 minutes so that all the juices come out and everything is mixed.

Add the chickpeas, the rest of the soy beverage and water and cook over medium heat for another 10 minutes.

Add salt and pepper and cook for another 30 minutes over medium heat. It should be quite thick, so you can adjust with water or cook a little more so that it evaporates. Once cooked, it will taste better if it rests. The longer the better.

Optional. Serve with basmati rice.