Click to Print Chickpea and Vegetable Curry Vegan dish with plenty of taste and character Serves - 4 Heat 2 (1-5) Rating - 5 (1-5) Prep Time 20 Minutes Cooking Time 30 Minutes Ingredients 2 tbsp Vegetable Oil 1 Onion, finely chopped 3 Garlic Cloves, finely chopped 3 tbsp Curry Powder 200 g Carrots, peeled and sliced 200 g Mushrooms, quartered 1 Cauliflower, broken into florets 2 tbsp Tomato Purée 200 g Chopped Tomatoes 600 ml Vegetable Stock 400 g Chickpeas, drained and rinsed 100 g Frozen Peas Method Heat the oil in the large saucepan Now gently fry the onion for 2 minutes. Add the garlic and curry powder and stir and leave to cook for 2 minutes. Stir in the carrots, mushrooms and cauliflower and gently fry for 3 minutes more. Add the tomato purée, tinned tomatoes and stock, bring to the boil and stir in the chickpeas. Leave to simmer gently for 10 minutes then stir in the peas. Cook for 10 minutes more, season to taste. Serve with rice and bread.