Chickpea Curry Stew
Ingredients:
1 can chickpeas, 400g
1 onion
1 clove of garlic
1 tbsp curry
½ tsp cumin
½ tsp fenugreek powder
1 tbsp dried parsley
2 tbsp chopped fresh parsley
1/3 tsp ginger powder
1 large carrot
1 handful dried porcini mushrooms (or 250 g fresh mushrooms)
Boiling water
Butter and oil to taste
Salt and pepper
Potato flakes for mashed potatoes or cornstarch (to thicken the sauce)
Preparation:
Rinse and chop the vegetables. Then pour a good drizzle of oil into a medium-sized saucepan (2 to 2.5 liters). Stir-fry the onion and garlic and add the curry, cumin, fenugreek and ginger, pre-mixed. Brown them for about ten seconds and cut the process with boiling water.
Then add the other dry spices, salt and pepper (to taste), carrot, chickpeas (drained) and dried mushrooms (if you are using fresh ones, you can cook them at the beginning with the onion, before the spices). Cover the vegetables with boiling water by 2 to 3 cm. Let simmer for 25 minutes.
If the broth has reduced considerably, add more hot water. Especially if you like to have more sauce. Adjust the seasoning of the curry stew with fresh parsley and butter. Then thicken the sauce with 2-3 tablespoons of potato flakes (just sprinkle them on) or 1 tablespoon of cornstarch (previously diluted with cold water). Stir well and simmer for another 5 minutes to thicken the sauce and cook the flakes or cornstarch.
Serve with your favorite variety of boiled rice. We like to top each plate with a poached egg and grated cheese (comté or gouda).