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1
Use canned chickpeas cooked in water, and whole canned tomatoes.
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2
Cut up the vegetables.
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3
Finely chop the onion and garlic.
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4
Cut the other vegetables and the block of bacon into 1 cm diced cubes.
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5
Drain the chickpeas.
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6
Heat a pan with the butter and garlic over low heat until it's very fragrant.
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7
Add the onion, and saute over medium-low heat until caramelized.
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8
Add the vegetables and saute lightly.
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9
Add the bacon and saute for 2 to 3 minutes.
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10
Add the curry powder, and saute (about 3 minutes).
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11
Next, add the canned whole tomatoes, crushing them with a spatula.
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12
(Or use tomato juice instead.)
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13
Add the water, honey and bay leaf as well as the chickpeas.
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14
Bring to a boil, then simmer for about 30 minutes over low heat.
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15
(Don't cover with a lid!)
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16
Stir occasionally so that it doesn't burn.
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17
When the moisture has evaporated and the stew has reached the consistency shown here, it's good.
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18
Add the ingredients to finish.
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19
If you have the seasoning ingredients listed, adding just a little bit will improve the flavor.
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20
Bring to a boil and it's done.
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21
Incidentally, I keep a variety of spices and curry pastes on hand.
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22
These are the curry powders and pastes I used this time.
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23
This is just a small part of my collection.
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24
I served this with naan bread this time, but it goes well with rice too.
