Easy preparation, longer cooking time.
The night before, put the chickpeas in a frying pan, add water and stand with the lid closed.
Bring the chickpeas to a boil along with the soaking water and add the onion studded. Stew gently for 1 and a quarter hours. Drain.
Divide the cauliflower into roses. Cut carrot into slices, potatoes lengthwise into slices. Slice garlic. Chop cilantro.
In a wide frying pan, heat the oil not too high. Sauté garam carrot, masala, cauliflower and garlic in it, turning. Douse with soup and add potatoes and chickpeas. Simmer on low heat for twenty minutes with the lid closed.
Later remove the lid and make on high heat until the liquid is almost evaporated.
Season the chickpea pot with pepper, serve and sprinkle with cilantro.
Tip – Faster from the can Dried chickpeas need to soak the night before and make the other day and a half. Canned chickpeas are already cooked until soft. They are rinsed when cool and can be cooked up to thirty minutes or just reheated.
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