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🍽️ Indian-style Chickpea Curry

430 kcal · 30 min · 4 servings

Ingredients

• 400 g dried chickpeas
• 2 garlic cloves
• 1 onion
• 2 tbsp ghee
• 250 g chunky tomatoes (can)
• 1 tsp ground cumin
• 1 tsp curry powder
• cayenne pepper
• 250 g basmati rice
• salt
• coriander leaves (for garnish)

Instructions

1. 1. Place the chickpeas in a container with water overnight.
2. 2. Drain the soaking water and rinse the chickpeas.
3. 3. Put the chickpeas in a pot with plenty of salted water.
4. 4. Cook the chickpeas for about 30 minutes until they are half-cooked.
5. 5. Drain the chickpeas and let them drip dry.
6. 6. Peel the garlic cloves and the onion.
7. 7. Finely chop the garlic and the onion.
8. 8. Heat the ghee in a pan or pot.
9. 9. Add the drained chickpeas, chopped garlic, and onion to the hot ghee.
10. 10. Add the tomatoes, cumin, curry powder, and cayenne pepper.
11. 11. Let the mixture simmer uncovered for about 20 minutes.
12. 12. Continue cooking until almost all the liquid has evaporated.
13. 13. Cook the rice according to the package instructions.
14. 14. Season the curry with salt to taste.
15. 15. Garnish the curry with fresh coriander.
16. 16. Serve the curry together with the rice.

Nutrition per serving

• kcal: 430
• Protein: 14 g · Fett/Fat: 11 g · Carbs: 68 g