Chickpea curry stew 🌟

We start by frying the onion, garlic and leek. I used half an onion, a clove of garlic and a piece of leek. I have used coconut oil instead of EVOO to enhance its flavor. Add a little salt and cook for about 7 minutes.

Then add the peppers and cook for about 5 minutes. After that time add the carrot, cook a little and finally add the zucchini with a little oregano.

Once the vegetables are ready, add the jar of chickpeas (I used a large one of about 580 gr). Add a teaspoon of curry, sweet paprika and ginger. Stir well for about 5 minutes. I used a quarter of a green bell pepper, half a red bell pepper, a carrot and half a zucchini.

Add 580 ml of hot vegetable broth (proportional to the grams of chickpeas). We put the fire to boil and at that moment we lower to medium, covering the pot for about 20 minutes.

Serve with hard-boiled egg and some basil leaves.