Ingredients:

1 tin of Chickpeas drained
Onions
Zucchini
Carrot
A few kale leaves
Curry paste of choice
Vegetable stock

Method:

Dice onions and fry in oil with curry paste. Add grated carrot and grated zucchini and shredded kale, add chickpeas, vegetable stock. If very moist add some dry falafel to thicken.

When cook put through food processor if you are using as a dip.

I use any vegetables in season. When I eat it as a meal I don’t put it through the food processor or add the dry falafel for thickening.