BALINESE CHICKEPEA
CURRY
Vegan, Gluten Free
4c Chickpeas drained and washed
1 onion
3 cloves garlic
2 red chilis
1/2c cashew nuts
1 tsp ground turmeric
5 Tbsp lemon juice
2 Tbsp dark soy sauce
3 Tbsp palm sugar (or brown)
2 Tbsp fresh ginger
2 Tbsp canola oil
3/4c coconut milk
1/2c water
salt and pepper
Method
Combine everything apart from the chickpeas, coconut milk and water in a blender or food processor and mix until it forms a paste, adding a bit of water if needed.
Fry off the paste in oil for 4-5 mins stirring so it doesn’t stick. Add chickpeas and coat, then add coconut milk and water. Reduce on a low heat till thick.
Have with rice or roti. Makes 2-4 servings.