Refined chickpeas in tomato sauce

Ingredients for 2 servings:

• 1 ½ tsp coriander
• 1 tsp mustard seeds
• 1 tsp cumin
• ½ tsp fennel seeds
• ½ tsp sesame seeds
• ¾ tsp chili flakes
• Cardamom, 1 m.-sized capsule
• 1 can chickpeas, drained
• 500 g tomatoes, pureed
• 1 m.-sized onion(s)
• 1 large garlic clove(s)
• 1 piece(s) ginger
• some cream
• Spice mix (Garam Masala)
• salt and pepper
• 2 tbsp ghee, alternatively butter
• some water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Delicious!

Roast the coriander, mustard seeds, cumin, fennel seeds, and sesame seeds in a dry pan over medium heat until fragrant. Then add the chili flakes and cardamom pod and toast briefly. Grind the mixture in a mortar or similar cooking utensil until it forms a powder. Peel and roughly chop the onions, garlic, and ginger, and pound them in the mortar. Mix this mixture with the powder to form a paste. Melt the ghee in a saucepan and fry the paste for about 2 minutes. Add the passata with a little water and the drained chickpeas. Simmer for about 20 minutes, until the chickpeas are soft. Add a little cream and season with the remaining spices. Serve hot. Serve with basmati rice, couscous, or simply flatbread.