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
- 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.