- Boil the chickpeas in plenty of simmering water, drain them, and set aside.
- Sauté the pumpkin and bay leaves in olive oil over low heat.
- Add the sugar, curry powder, salt, and pepper. Stir well, then deglaze with the coconut milk.
- Add the chickpeas and water, and simmer for about 10 minutes for the flavors to meld together.
- Adjust the seasoning to taste and add the spinach.
- Serve with Indian Rice
Chickpeas Curry
You will need
1 bag of chickpeas (500gr), soaked in water for 5 hours
500g water
800g coconut milk
200g pumpkin, cut into small pieces
2 tbsp curry powder
3 tbsp olive oil
1 tbsp sugar
300g baby spinach
Directions
6
SERVES
10'
PREPARATION TIME
50'
COOKING TIME
Cookware Used for this recipe
COOKING POT PAL TITANIUM PRO INOX 28CM
Titanium Pro Series combines quality and durability. All products feature a carefully designed base that provides high thermal conductivity thanks to the combination of ferromagnetic steel and pure aluminum. The body of the cookware is made of 18/10 stainless steel which transfers heat evenly to the walls so that losses ara minimized. The compact stainless steel handles with riveted connection to the body, are both comfortable and durable and can be used inside the oven due to absence of plastic parts. The demi matte surface finish offers 15% improved durability to every day use.
