Chickpea curry from The Meat Free Monday Cookbook: A Full Menu for Every Monday of the Year by Annie Rigg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires soaking overnight.

  • Alro9 on February 05, 2014

    I followed a note left by another person and added water to prevent the carrots sticking and burning. The flavour of the curry was good... I think I might have preferred another vegetable to carrots (in combination with chickpeas). I used whole bottled Spanish chickpeas which were delicious and avoided the prep the night before.

  • Melanie on February 29, 2012

    p193. Love this versatile chickpea curry which is very easy to put together after work. I substituted canned chickpeas for the dried chickpeas - I used 800g canned chickpeas (no soaking overnight) and halved the remaining ingredients. I also swapped raw sugar in for the maple syrup and just used ground spices that I had at hand (halving the fennel). One tip - add about a cup of water when you add the carrots otherwise everything will probbaly start to burn.

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