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Chickpea curry
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Ingredients
- 30 ml (2 tbsp.) canola oil
- 1 small chopped onion
- ½ chopped red pepper
- 2 celery stalks chopped
- 30 ml (2 tbsp.) fresh ginger, chopped
- 2 minced garlic cloves
- 2 cans of 400 ml coconut milk
- 2 cans of 540 ml chickpeas, rinsed and drained
- 15 ml (1 tbsp.) curry
- Salt and pepper from the mill
Path to follow
- In a saucepan, heat the oil and cook the onions, bell pepper, celery and ginger for 1 minute.
- Add the remaining ingredients and simmer uncovered for 20 minutes.
For adventurers
Replace the bell pepper and celery with 375 ml (1½ cups) of leftover cooked vegetables.
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Ingredients
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Preparation