Curry with Vegetables and Chickpeas

For the curry, soak the dried chickpeas for at least 12 hours or longer. Then strain through a sieve, pouring away the soaking water.

Cook in three times the amount of water either in a saucepan for about 90 minutes, or in a pressure cooker for 10 – 12 minutes, strain and rinse.

Bring quinoa to a boil with twice as much water and a pinch of salt and cook for 10-15 minutes.

Cut vegetables and onions into bite-sized pieces. Cut garlic into flakes. Sauté the onions in the hot oil. Add garlic, vegetables and chickpeas and sauté for 2-3 minutes. Pour in coconut milk, stir in chickpeas and simmer covered until vegetables are al dente (about 10 minutes). Pour in water if necessary.

Season the curry with salt and lemon juice and serve with quinoa.

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