Indian chickpeas, spicy

Ingredients for 5 servings:

• 800 g chickpeas from the can
• 2 onions
• 1 tsp ginger, freshly grated
• 1 tsp garlic, squeezed
• 2 chili peppers, green, fresh, pitted, very finely chopped
• ½ tsp turmeric
• 2 tsp garam masala
• 3 tbsp ghee or clarified butter
• 2 large tomatoes or “ox hearts”, pitted, diced
• 1 tbsp coriander powder
• 2 tbsp lemon juice
• 2 tbsp coriander greens, chopped
• possibly pomegranate seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Drain the chickpeas and reserve the liquid. Fry the onions, garlic, chilies, and turmeric with ghee or clarified butter until golden. Add the tomatoes and cook until softened. Then add the coriander powder and chickpeas and sauté for 10 minutes. Pour in 250 ml of the reserved chickpea liquid and cook for another 10 minutes. Add the garam masala and lemon juice and stir in the fresh coriander. Simmer for 2-3 minutes, adding more chickpea liquid if necessary until the desired sauce consistency is reached. Sprinkle with pomegranate seeds, if desired.