Warming Chickpea Curry

Ingredients

2 tbsp olive oil

2 cloves garlic minced

3 tbsp ginger finely grated

1 large brown onion diced

300 g mushrooms sliced

2 400 ml cans of chickpeas rinsed and drained

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper to taste

1 tbsp Changing Habits Vegetable Stock Powder

400 ml coconut milk

3 carrot peeled and chopped

1 tsp Changing Habits Turmeric

1 tsp Changing Habits Curry Powder

Optional extras

rice or cauliflower rice

fresh chilli or chilli flakes

sml portion of the roasted chickpeas

handful coriander

DIrections

Preheat oven to 180 degrees Celsius.

Heat olive oil in a large pan. Add the garlic, ginger and onion and mushrooms into the pot and cook on a medium heat for 2 minutes

Add two tins of chickpeas and season well with salt and pepper. Cook for an additional 3-4 minutes. Remove a third of a cup of the Chickpeas and roast in the oven for approximately 30 minutes on 180 degrees Celsius or until they crisp up. Set aside for the garnish.

Transfer the Chickpea mixture into the slow cooker and pour in the water, vegetable stock, coconut milk, carrots, turmeric and curry powder and stir well.

Cook on low for 8 hours or high for 4 hours.

Serve with the optional extras and enjoy!

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