Mmnn… this was good, I was very pleased with the results of this foray into a new curry sauce for our chickpeas!
You will need:
2 small or 1 large red onion
2-3 cloves garlic
1 green pepper
2-3 cups of pre-cooked chickpeas
1-2 teaspoons medium curry powder
1 vege stock cube
Vitalite vegan margarine
The black rice was from my stockup at our local independent health food store:
Cook the chopped onions, garlic and green pepper in the vegan margarine until softened – about 10 minutes. Add the crumbled stock cube and curry powder and cook for 1 minute, stirring continuously to prevent sticking.
Add enough almond milk to completely cover your vegetables and let it simmer until the liquid reduces and thickens up a bit – about 10 minutes. Stir occasionally to make sure it’s not sticking.
Add your cooked chickpeas and let it stand while you cook your black rice. This allows the flavours to combine. Quickly reheat the curry once the rice is ready. We enjoyed this curry with a large mixed salad on the side.