CHICKPEA COCONUT CURRY STEW
300g canned chickpeas – drained not rinsed
Olive oil
1 medium Vidalia onion chopped
1 Tablespoon cilantro stems chopped
4 garlic cloves fine chopped
130 grams carrots small chopped
25 g grated ginger root
1/2 teaspoon tumeric
1 teaspoon cumin
Pinch red pepper flakes
1 teaspoon garam masala
Pinch Maldon sea salt
Pinch black pepper
1 can coconut milk
1/2 cup vegetable stock
Serve over steamed rice
Garnish with diced avocado
a sprinkle of Maldon, a squeeze
of lime juice and a few roasted
peanuts
Heat some olive oil in a small stockpot. Add the onion and sauté until golden. Add in the coriander stems. Sauté for a minute or two. Add the garlic and ginger, cook until fragrant. Stirring frequently.
Stir in the chickpeas and sauté for a few minutes. Add all the spices and cook for a few minutes. Add the coconut milk, vegetable stock and carrots. Bring to a simmer and let the stew cook for about
a half hour.
In bowls spoon some rice, top with the stew. Garnish with diced avocado, peanuts and a sprinkle of Maldon.
