Simple Way to Prepare Quick High Protein Chickpea Curry

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The ingredients needed to make High Protein Chickpea Curry:

1. Take 240 grams Chickpeas or garbanzo beans (I used canned beans)
2. Make ready 400 grams Canned whole tomatoes (or tomato juice)
3. Make ready 1 large Onions (finely chopped)
4. Prepare 3 Green bell peppers
5. Get 1/2 Red bell pepper (if you have it)
6. Get 1 Carrot
7. Make ready 80 grams Bacon (block)
8. Get 3 clove Garlic (finely chopped)
9. Prepare 2 tbsp Butter
10. Prepare 1 to 2 tablespoons Curry powder
11. Take 130 ml Water
12. Make ready 2 tbsp Honey
13. Prepare 2 Bay leaves
14. Prepare 2 tsp ◎Soy sauce
15. Prepare 1 tsp ◎Japanese style Worcestershire sauce
16. Make ready 1 heaping tablespoon ◎Ketchup
17. Prepare Spices (optional, for even mroe flavor )
18. Make ready 1 couple of pinches each Cumin, garam masala, cardamon, coriander powders
19. Take 1 tsp Balsamic vinegar

Steps to make High Protein Chickpea Curry:

1. Use canned chickpeas cooked in water, and whole canned tomatoes.
2. Cut up the vegetables. Finely chop the onion and garlic. Cut the other vegetables and the block of bacon into 1 cm diced cubes. Drain the chickpeas.
3. Heat a pan with the butter and garlic over low heat until it's very fragrant. Add the onion, and sauté over medium-low heat until caramelized.
4. Add the vegetables and sauté lightly. Add the bacon and sauté for 2 to 3 minutes. Add the curry powder, and sauté (about 3 minutes).
5. Next, add the canned whole tomatoes, crushing them with a spatula. (Or use tomato juice instead.) Add the water, honey and bay leaf as well as the chickpeas.
6. Bring to a boil, then simmer for about 30 minutes over low heat. (Don't cover with a lid!) Stir occasionally so that it doesn't burn.
7. When the moisture has evaporated and the stew has reached the consistency shown here, it's good.
8. Add the ingredients to finish. If you have the seasoning ingredients listed, adding just a little bit will improve the flavor. Bring to a boil and it's done.
9. Incidentally, I keep a variety of spices and curry pastes on hand. These are the curry powders and pastes I used this time. This is just a small part of my collection.
10. I served this with naan bread this time, but it goes well with rice too.

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