Bunny Chow (Chickpea Version)

Ingredients

• 2 cans Chickpeas
• 1 large Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Curry Powder
• 2 tbsp Tomato Paste
• 1 can Coconut Milk
• 1 cup Vegetable Broth
• 2 medium Potato
• 1 large Carrot
• 1 large Bread Loaf
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable oil in a large pot.
2. 2Sauté chopped onion, garlic, and grated ginger until fragrant.
3. 3Add curry powder and tomato paste; cook for 2 minutes.
4. 4Add diced potatoes and carrots. Cook for 5 minutes.
5. 5Stir in drained and rinsed chickpeas, coconut milk, and vegetable broth.
6. 6Season with salt and pepper.
7. 7Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until potatoes and carrots are tender.
8. 8Cut the bread loaf in half or quarters and hollow out the inside.
9. 9Fill the hollowed bread with the chickpea curry.
10. 10Serve immediately.

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