Add more water and coconut milk for a soup, or follow the recipe for a more nutritious side dish. The most delicious thing here is the combination of coconut milk, curry spices, and lemon juice, so you can’t skip them. The cooking process is quite simple and quick.
To make the chickpeas cook faster, I soak them in water the night before. Sometimes I even soak chickpeas from two days earlier, and on the second-day sprouts are already visible. Such chickpeas are cooked faster and easier to digest.
The spice mix curry can now be found in many supermarkets. My personal favorite is the curry from the Indian Spice stores. This curry is quite similar to traditional curry, moderately spicy, and very aromatic. A couple of times I used turmeric and a mix of tandoori instead of curry, but it’s better to find a good curry – in combination with coconut milk, it transforms the dish.