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Curry-sautéed Chickpeas on Sweet and Sour Sauce

25 min
Medium
Back to recipes

Curry-sautéed Chickpeas on Sweet and Sour Sauce

25 min
Medium
Ingredients (4 people)
  • Cane sugar 0,14 oz
  • Corn flour 1 tbsp
  • Curry as required
  • Dried Chickpeas 14 oz
  • Extra Virgin Olive (EVO) Oil as required
  • Garlic 1 clover
  • Minced parsley as required
  • Pepper to taste
  • Rice or White wine vinegar 3 tablespoons
  • Salt 1 pinch
  • Salt to taste
  • Soy cream 13 tablespoons
  • Water 7 tablespoons
Preparation

Melt all the ingredients for the sauce in water, together with Pomì Tomato Juice, whisk with a manual blender and cook over medium heat until the mixture thickens, keeping stirring. Test the thickness with a spoon and let rest.
Now it is time to prepare the chickpeas. Put some EVO oil and a garlic clover in a pan and heat up well, then add the chickpeas that you’ll have previously soaked in warm water for about 6 hours. Let them simmer and add soy cream, curry and minced parsley. Cook until the liquids have reduced (but do not dry them), then serve in a soup plate, accompanied with a little bowl of Sweet and Sour Sauce to dress as desired.

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