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Recipe
Chickpea Curry With Rice And Coconut Cream
Difficulty
Time
50 minutes
Ingredients
| 150g | chickpeas |
| 1 | onion |
| 2 | garlic cloves |
| 1 tbspn. | tomato paste |
| 1 tbspn. | paprika paste |
| 500g | mashed tomatoes |
| 1 tbspn. | salt |
| 1 tbspn. | pepper |
| sth. | cumin |
| 3 tbspn. | Garam masala powder |
| 1 tbspn. | coriander powder |
| 2 | bay leaves |
| sth. | olive oil |
| 1 tbspn. | lemon juice |
| a portion | rive |
| sth. | greens |
| sth. | coconut cream |
Preparation
1
Boil the chickpeas soaked overnight in plenty of water until they are cooked.
2
Sauté the onions and garlic in olive oil, add the spices and sauté to release their flavors. Add the tomato purée and paprika paste and fry briefly, add the tomato purée and a little water if necessary and simmer for a few minutes. Then add the cooked chickpeas and simmer for a further 20 minutes. Finally, add the lemon juice, stir well and you're done!
3
Serve the curry with rice, add a little coconut cream if desired and garnish with chives or coriander.
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