Vegetarian chickpea curry is a delicious, healthy and easy recipe to recover from the big festivities for Christmas and New Year. I was visiting friends, and apparently half of Flanders received the new book of Pascale Naessens as a Christmas present : “nog eenvoudiger met 4 ingredienten” / “even simpler with 4 ingredients“.
They proposed me to cook something from her book. I used one of the recipes as a source of inspiration, but ended up with 3 more ingredients and instead of an oven dish I made a wok curry out of it.
Vegetarian chickpea curry
Vegetarian chickpea curry is delicious healthy and easy to recover from the big festivities for Christmas and New Year.
- 1 can chickpeas 240 gram
- 300 gram cherry tomatoes
- 1 piece bell pepper
- 1 piece egg plant
- 2 pieces small onions
- 200 gram feta cheese
- some spices pepper, salt, ras el hanout
- some pieces parsley garnishing
Open the can with chickpeas and let them drain.
Halve the cherry tomatoes.
Cut the onions, egg plant and bell pepper in rough pieces.
Cut the feta cheese into cubes.
Heat some olive oil in a wok and bake the onions during a few minutes.
Add the bell pepper, and after a few more minutes also add the chickpeas, cherry tomatoes and the egg plant.
Season with ras el hanout, pepper and salt.
Add a bottom of water, put a lid on the wok and let it cook for 10-15 minutes.
Add one third of the feta cheese approximately 5 minutes before finishing. So that it can melt and mix with the curry.
Serve on preheated dishes and garnish with the remaining feta cheese and chopped parsley.
Maybe ras el hanout is not directly a familiar ingredient for you. For me it wasn’t either. It is a North African mix of spices with for example ginger, turmeric, cinnamon, cloves, pepper, coriander, … So if you don’t have it at home you can add some of these.