Chickpea curry

Ingredients for 1 servings:

• 1 can chickpeas
• 1 bell pepper(s), red or yellow
• 1 onion(s)
• 1 garlic clove(s)
• 300 ml tomato(s), strained, or 300 ml water mixed with tomato paste
• 100 ml vegetable stock
• 1 tsp sugar
• 1 tsp lemon juice, lime juice or vinegar
• salt and pepper
• 1 tsp curry powder
• e.g. chili powder
• Ginger
• Parsley for garnishing

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegan

Finely dice the onions and garlic, dice the bell peppers, and briefly fry everything in olive oil. Add 1 teaspoon of curry powder and chili (if desired) and fry briefly. Pour in the passata and broth, add the ginger, salt, and pepper, bring to a boil, and then simmer over low to medium heat for about 10-15 minutes. Meanwhile, drain the chickpeas. After 15 minutes, add the chickpeas, season with sugar and any other spices, and simmer briefly. Drizzle with lemon juice and garnish with parsley. To serve, add a dollop of crème fraîche, yogurt, sour cream, or vegan alternatives. If it’s too spicy, you can use that to neutralize it a bit. Depending on your preference, you’ll need to use less lemon or lime juice. If you don’t have any lemons or limes on hand, you can also use a little vinegar. Additionally, fried smoked tofu strips, sausage cubes, or chicken breast strips can be added. Serves one as a main course; with rice, it serves two.