Chickpea curry with chard and salted lemon

Ingredients for 2 servings:

• 125 g chickpeas, dried, alternatively 250 g cooked from the can
• 250 g chard
• 1 onion(s)
• 2 garlic cloves
• 1 ½ tsp coriander seeds
• 1 ½ tsp cumin seeds
• 1 tbsp tomato paste
• 1 can tomatoes, chopped, 400 g
• 1 salted lemon(s) , and/or zest and juice of 0.5 untreated lemon
• 200 ml water, nb also more
• Salt and pepper, black, freshly ground
• Sugar
• olive oil
• Parsley, flat

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 10 minutes

Soak the chickpeas for 12-16 hours, rinse, and cook for about 45-60 minutes. Alternatively, rinse canned pre-cooked chickpeas. Thinly slice the onion, finely dice the garlic, and pound the coriander. Sauté the onion, garlic, coriander, and cumin in olive oil. Do not let it brown! Now add the tomato paste and fry for about 2 minutes. Add the chickpeas and tomatoes, and if using and desired, a finely diced lemon zest and about 200 ml of water. Season with black pepper and a good pinch of sugar, and simmer gently for about 20 minutes. If it thickens too much, add more water. In the meantime, wash the chard and cut it crosswise into not-too-fine strips. After 20 minutes, add it to the dish and simmer for another 10-15 minutes. If you didn’t use salted lemon, add lemon zest and lemon juice and season again – be careful with the salt because of the salted lemon. Sprinkle with finely chopped parsley. Serve with natural yogurt and rice or fake cauliflower rice (see Carco’s recipe).