Chickpea Curry

Rinse the chickpeas in a sieve under running water, then put them in a suitable bowl, pour enough hot water to cover them by about 5 cm and soak for one night. Drain the chickpeas, put them in a saucepan with vegetable soup form, bring to a boil and simmer on low heat with the lid closed for about 1 hour.

In the meantime, peel the tomatoes, remove the seeds and cut into cubes.

Sauté onion and cardamom pods in a saucepan with oil, add diced tomatoes, chili and a tiny bit of ginger. Stir in turmeric and add the cooked chickpeas with the cooking liquid. Cover and simmer on low heat for about 15 minutes. Season with cumin, cinnamon, coriander, pepper, ginger and chili spice.

Garnish with fresh coriander and serve with fragrant rice or possibly Indian flatbread.

Tip: Cilantro is very flavorful – if you don’t like it, simply omit it.

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