Chickpea curry

Ingredients for 4 servings:

• 3 cloves garlic
• 2 m.-large onion(s), red
• ½ lemon(s) or lime
• 1 can coconut milk
• 1 can chickpeas
• 1 handful of cherry tomatoes
• 2 tsp soy sauce
• 2 tsp curry paste
• 1 handful of basil leaves
• olive oil
• 1 tsp brown sugar
• 250 g rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Bring the water for the rice to a boil. As soon as it boils, add the rice to the lightly salted water and cook according to the package instructions. Finely chop the onions and garlic cloves. Sauté the onions in the oil until translucent. Add the garlic for about 1 more minute. Deglaze with the coconut milk and reduce the heat to medium. Add the curry paste. I recommend yellow paste. If you like it spicier, try red. Stir until dissolved. If the curry taste isn’t enough for you, you can add a little more curry paste. Add a pinch of salt, the washed chickpeas without liquid, and the soy sauce. Season to taste and add 1-2 more teaspoons of soy sauce if needed. Simmer for about 5 minutes, stirring occasionally. Add the halved or quartered cherry tomatoes and the finely chopped basil. Carefully season with lemon juice to avoid over-tartness. Simmer briefly and serve.