About this recipe:This is a simple one pot dish great for winter days, lightly spiced with curry powder and amazing inside a toasted pitta bread! I used dry chickpeas because they have so much more flavour and texture. Normally I make the stew in the morning and re-heat it and eat it for dinner or lunch the next day.
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
Soak the dry chickpeas overnight in water (about 1 part chickpeas to 3 parts water) make sure they have plenty of space to grow as they will absorb the water and double in size.
The next day, warm the oil in a saucepan over a medium heat then add the onion and carrots. Cook and stir until soft, about 6 minutes. Stir in the curry powder and cook or a further 2 minutes.
Add the stock cube to 1L boiling water then pour into the saucepan and add the chickpeas (adding more stock if necessary to ensure that the chickpeas are covered).
Bring mixture to the boil then reduce the heat and simmer for about 90 minutes. Keep covered and stir occasionally, you may need to add more water during the cooking process as you want the chickpeas to be covered by water at all times. The cooking time may vary depending on how you like your chickpeas, check the chickpeas every now and then for the texture and when you are happy turn off the heat.
I tend to add the sweetcorn right at the end of cooking and I think it adds a great texture to the dish but you don't have to.
Serve hot or leave the stew in the pan to cool down as this is when the chickpeas tend to gain most of their texture and flavour and reheat later in the day.
Feel free to substitute the vegetable stock for chicken stock resulting in a non-vegetarian stew.