Chickpea Curry - cooking recipe

Ingredients

1/2 lb dried chickpeas, soaked overnight then drained
1 tbsp peanut oil
1 None onion, diced
1 clove garlic, minced
2-3 tsp curry powder
3/4 lb carrots, trimmed and sliced
1 None small cauliflower, cut into florets
3/4 cup vegetable stock
1 2/3 cup coconut milk
5 None spring onions, trimmed and sliced
2/3 cup peanuts, roasted

Preparation

Place the soaked chickpeas in a large pot of fresh water, bring to a boil and simmer for 45-50 mins then drain.
Heat the oil in a saucepan, saute the onion and garlic for 1-2 mins. Add the curry powder and cook for another 1-2 mins. Add the carrots, cauliflower and chickpeas and cook for 2-3 mins, stirring. Pour in the stock and coconut milk then season and mix in the spring onions. Cover and simmer gently for 12-15 mins until the chickpeas and vegetables are tender. Divide between 4 bowls then sprinkle with peanuts. Serve.