Healthy Vegan - Black Chickpeas and Carrot Curry Perfect for Halloween

I am going to a gig tonight and am looking forward to it.  It hosted at a Miners Institute in the Welsh valleys.  D is taking his camera, so who knows I may be able to share more later in the week, but before I go off gallivanting, I thought I would share this orange and black bowl of food.

Yes, another one, that is perfect for those cooking up a feast for the Halloween weekend. 

The black comes from black chickpeas and orange from carrots or course, for the beady eyed amongst you there are some 'brain like' pieces in the bowl too, this is cauliflower that has turned orange from the turmeric.

The recipe is adapted from my vegan Marrow Curry with Chickpeas, but this one is studded with black chickpeas and in place of the marrow, carrots and cauliflower. Please don't worry too much if you can't find black chickpeas where you are, just substitute it with the traditional variety.

Black Chickpeas with Carrots (and Cauliflower) 
Serves 4 - 6
Ingredients
4 tablespoons vegetable oil
3 medium onions, minced
4 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon of salt or to taste
1 teaspoon of turmeric powder
2 fresh green or red chillies, sliced or 1 teaspoon of chilli powder or to taste
1 x 400grams tinned tomatoes
Chantenay carrots or 8 small carrots, half lenghways if medium
Optional: Handful of cauliflower florets
1 x 400grams tin of black chickpeas, drained and rinsed
200ml vegetable stock
Method
In a large wide pan, heat the oil then add the minced onions, garlic and ginger and cook until transparent, add the spices and cook until oil rises to the surface. 
Add the tomatoes and cook until disintegrated.  I tend to use a masher.
Then stir in the carrots and cauliflower if using and cook until beginning to soften, but still has some bite. 

Stir now and again to stop the sauce and vegetables from sticking to the bottom of the pan, when the vegetables are nearly cooked, stir in the chickpeas and stock. 
Bring to the boil, then reduce heat and simmer for 20 minutes.
Taste and adjust seasoning if necessary. Serve with Basmati rice.