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🍽️ Creamy Chickpea Curry

207 kcal · 30 min · 4 servings

Ingredients

• 275 g dried chickpeas
• 2 garlic cloves
• 2 onions (approx. 175 g)
• 2 tbsp vegetable oil
• 500 g pureed tomatoes
• 0.25 tsp garam masala
• 1 tsp ground cumin
• salt
• sugar
• pepper (from the mill)
• 1 tsp freshly grated ginger
• 175 g tomatoes
• 1 lemon
• cilantro (or parsley)

Instructions

1. 1. Place the chickpeas in a bowl and cover them with plenty of water. Let them soak overnight.
2. 2. Drain the soaking water. Rinse the chickpeas and put them into a pot.
3. 3. Cover the chickpeas with fresh water so they are well submerged.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat and let the chickpeas cook covered for about 35 minutes until soft.
6. 6. Drain the chickpeas through a sieve.
7. 7. Let the chickpeas cool down.
8. 8. Peel the garlic and 125 grams of the onions.
9. 9. Press the garlic through a press.
10. 10. Cut the peeled onions into fine cubes.
11. 11. Heat oil in a wide pot.
12. 12. Add the pressed garlic and the diced onions to the hot oil.
13. 13. Sauté the vegetables until translucent.
14. 14. Add the puréed tomatoes to the pot.
15. 15. Let the tomatoes reduce by about one-third of their volume.
16. 16. Add the cooled chickpeas to the tomato sauce.
17. 17. Season the curry with garam masala, cumin, salt, sugar, and pepper.
18. 18. Let the curry simmer on very low heat for another 20 minutes.
19. 19. Remove the pot from the heat.
20. 20. Peel the ginger.
21. 21. Cut the ginger into very fine strips.
22. 22. Wash the tomatoes.
23. 23. Dry the tomatoes with a kitchen towel.
24. 24. Halve the tomatoes.
25. 25. Remove the core of the tomatoes.
26. 26. Cut the cored tomatoes into 1 cm cubes.
27. 27. Cut the lemon into wedges.
28. 28. Peel the reserved onions.
29. 29. Dice the peeled onions coarsely.
30. 30. Wash the coriander.
31. 31. Dry the coriander.
32. 32. Pluck the coriander leaves from the stems.
33. 33. Serve the curry on a plate.
34. 34. Garnish the curry with the ginger strips.
35. 35. Garnish the curry with the tomato cubes.
36. 36. Garnish the curry with the lemon wedges.
37. 37. Garnish the curry with the coarse onion cubes.
38. 38. Garnish the curry with the coriander leaves.

Nutrition per serving

• kcal: 207
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 25 g