This is a gently spiced, warming curry. It is a forgiving recipe that allows for using whatever vegetables you have on hand.
(Plant and fungus based)
- Soak some chickpeas overnight in cool water.
- Drain the chickpeas and cook until tender in salted water with a bit of baking soda (bicarbonate of soda).
- Sauté diced onions (or shallots, seen here) until they are soft and start to take on color.
- Add finely chopped garlic and ginger and season with salt.
- Add spices: garam masala, Chinese five-spice powder, nutritional yeast (optional), and any pepper you like (to taste).
- Add chickpeas along with roughly chopped vegetables. I used carrots, celery, and the white parts of scallions.
- Add a sweet element, e.g. maple syrup or apple juice. I used chopped Persian dates that dissolved as they simmered.
- Cover everything with vegetable stock and cover with lid.
- Cook until tender then un-cover to allow liquid to reduce.
- Serve with rice and garnish with scallions. If you cut the scallion into thin strips and soak them in water while you prepare the dish, they will stay fresh and curl into pleasant shapes.
If you want a smoother gravy for your curry, blend the onions, garlic, ginger and spices mixture along with some stock until smooth before adding the chickpeas and other vegetables.