| 2 | onions |
| 1 | leek |
| 1 bulb | ginger (diced) |
| 2 cloves | garlic (grated) |
| 10 ml | rice vinegar |
| 1 l | chicken stock |
| 1 | carrot |
| 2 tsp | turmeric |
| 1 tbsp | curry powder |
| 1 tbsp | dried thyme |
| 1 tsp | sambal oelek |
| 1 tsp | coriander seed |
| 1 tsp | hot paprika powder |
| 100 g | dry chickpeas |
| 1 tsp | pepper |
Chop onions and sauté them with oil of choice until they start to brown. Chop leek, dice garlic and ginger, grate the carrot add to the pot. Cook for 5 to 10 minutes, then add the spices.
Add the vinegar to deglaze the bottom of the pot, add the sambal, the chickpeas and the stock. Cook on high heat for about 10 minutes then reduce the heat and simmer for about 1 hour until the chickpeas are tender. Taste for seasoning I salted mine and added some nutritional yeast for extra flavour. Serve with fresh herbs of choice, I used coriander. Enjoy and get better!
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