Whether you wrap these tasty chickpeas into a warm tortilla bundle, or scoop them up with torn tortilla spoons, the emphasis is on vegan fun. For convenience and flavour's sake, go ahead and make this vegan curry (minus the broccoli) the day before. A 24-hour respite will enrich the flavours. Reheat slowly and add cooked broccoli and fresh coriander just before serving.
2 tbsp vegetable oil
2 cooking onions, chopped
1 2-in. piece fresh ginger, peeled and finely grated
3 garlic cloves, minced
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 to 1 tsp cayenne pepper
1/4 cup tomato paste
1 1/2 cups vegetable broth
2 540-mL cans chickpeas, rinsed and drained
freshly ground black pepper
6 cups broccoli florets
1/4 cup chopped cilantro
12 large whole wheat tortillas
Heat a large pot at medium-high, add oil and onions and cook stirring for 2 minutes. Reduce to medium-low, add ginger and garlic and cook 6 minutes or until soft and fragrant. Add ground coriander, cumin, cinnamon, cloves and cayenne and cook 2 minutes, stirring. Add tomato paste, stock and chickpeas, bring to boil at high, reduce to low to simmer, cover and cook 15 minutes.
Remove ½ cup stock and ½ cup chickpeas from the curry and allow to cool. Then place in a blender or food processor and blend until smooth. Return this mixture to the curry for a thicker sauce.
Meanwhile, in a large pot of salted boiling water, cook broccoli for 2 to 3 minutes or until tender. Drain, rinse under cold water, then drain again. Combine broccoli and fresh coriander with curry, and season with salt and pepper. Serve with warm tortillas (wrap them in foil in batches of 6 and heat in a 350°F (180°C) oven for 10 minutes).
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