Chickpea Curry

• • 2 cups cooked chickpeas or 1 cup raw chickpeas
• • 1½ teaspoon curry powder
• • 1½ teaspoons Garam masala
• • ½ teaspoon cumin (spice)
• • ½ teaspoon paprika
• • ¼ teaspoon Turmeric
• • ½ teaspoon ginger
• • 1 pinch chili flakes (boukovo)
• • 1 pinch black pepper
• • 1 teaspoon salt
• • 1 tablespoon olive oil
• • 2 cloves garlic, sliced
• • 1 large onion, finely chopped
• • 1 package (70g) tomato paste
• • 4 ripe tomatoes, diced
• • 1 bell pepper, diced
• • 4 carrots, diced
• • 4 cups cauliflower, cut into florets
• • 1 vegetable stock cube
• • 6 glasses hot water
• • 1 tablespoon lemon juice
• • 4 cups spinach, roughly chopped
• • 1 cup light coconut milk or light soy milk

For Serving

• • 4 cups cooked rice (Basmati or parboiled)

1. 1. If using raw chickpeas, soak them in a bowl of water overnight. The next day, drain them and place them in a pot. Add plenty of hot water and boil until the chickpeas are cooked, about 1 to 1 ½ hours.
2. 2. Prepare the spice mix by combining the curry powder, garam masala, cumin, paprika, turmeric, ginger, chili flakes, black pepper, and salt in a bowl.
3. 3. In a large pot, add the olive oil and when hot, sauté the onion until translucent. Add the garlic and stir. Add the tomato paste and stir it into the bottom of the pot until it releases its aromas. Add half of the spice mixture.
4. 4. Stir 2-3 times to release the aromas from the spices. Add the tomatoes and bell pepper. Stir and let it simmer for 2-3 minutes. Add the carrots and cauliflower. Add the vegetable stock cube and water, stir, and cover the pot with a lid.
5. 5. Let it cook for about half an hour, stirring occasionally. After 30 minutes, add the chickpeas and the remaining spices. Stir and cover for another 20 minutes. Add the lemon juice, the spinach, and cook for another 5-10 minutes. Pour in the coconut milk and boil with the pot uncovered for another 10-15 minutes. Serve with the cooked rice.