Bunny Chow Inspired Chickpea Curry (Dairy-Free)

Ingredients

• 2 cans Chickpeas
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tomato Paste
• 1 can Coconut Milk
• 2 tablespoons Curry Powder
• 1 teaspoon Chili Powder
• 0.5 teaspoon Turmeric
• 0.5 cup Vegetable Broth
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 1 Loaf of White Bread

Instructions

1. 1Dice the 1 medium Onion into small pieces. Mince the 3 cloves Garlic very finely. Grate the 1 tablespoon Ginger.
2. 2In a large heavy-bottomed pot, add the diced 1 medium Onion. Add 2 tablespoons of the 0.5 cup Vegetable Broth to the pot to prevent sticking. Heat over medium heat (350°F / 175°C) and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the minced 3 cloves Garlic and grated 1 tablespoon Ginger to the pot, and cook for 1 minute, stirring constantly, until fragrant. Stir in the 2 tablespoons Tomato Paste, 2 tablespoons Curry Powder, 1 teaspoon Chili Powder, and 0.5 teaspoon Turmeric, and cook for 1 minute more, stirring constantly, until the spices are fragrant.
4. 4Drain and rinse the 2 cans Chickpeas thoroughly. Add the drained and rinsed 2 cans Chickpeas, 1 can Coconut Milk, and the remaining 6 tablespoons of Vegetable Broth to the pot. Stir all ingredients together well to combine.
5. 5Bring the mixture to a gentle simmer over medium-low heat (300°F / 150°C). Once the curry is simmering gently, reduce the heat to low (250°F / 120°C) and let it cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6Stir the 1 teaspoon Salt and 0.5 teaspoon Pepper into the curry. While the curry finishes cooking, carefully cut out the center of the 1 Loaf of White Bread, creating a hollow space with thick walls, being careful not to cut through the bottom or sides of the loaf.
7. 7Carefully ladle the hot chickpea curry into the hollowed-out 1 Loaf of White Bread just before serving.

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