Kingston Chickpea Curry
- 2 cups each: chopped onions, chopped celery, chopped carrots
- 2 heaping spoonfuls of Kingston Curry (divided)
- 3tbsp malt vinegar
- 8 cups vegetable broth
- 3 15oz cans of chickpeas lightly rinsed (or 1.5lbs dried chickpeas that have already been cooked)
- 2 cups frozen sweet peas
- 1/3 cup corn starch, dissolved in 1/3 cup cold water (don’t dissolve it too soon, wait until after you’ve added the peas)
- In a medium stockpot, start by sautéing the onions, celery, and carrots in 4tbs of olive oil and 1 heaping spoonful of Kingston Curry over medium heat. Stir every few minutes until the onions get slightly brown, the carrots lose a little firmness, and the spices begin to stick a bit to the bottom of the pan. About 10-15 minutes.
- Turn your heat to high and add the malt vinegar, being sure to scrape the bottom of the pan to loosen up any bits that may be sticking. As soon as the vinegar is no longer visible (no more than a minute), add your veg broth.
- Bring your curry to a boil, then stir in the remaining Kingston Curry and your chickpeas. Once the curry returns to a boil, lower the heat to medium-low and allow to simmer for 10-15 minutes, or until the carrots are tender.
- Add the frozen peas and turn the heat back to high. Once the curry has come to a boil, stir in your dissolved corn starch to thicken the curry.
- At this point, you’re done! Depending on the veg broth you use, you may need to add a bit of salt or pepper to taste.