Brussels sprout curry with chickpeas

Ingredients for 4 servings:

• ½ chili pepper(s)
• 1 piece(s) ginger, fresh
• 2 cloves garlic
• oil
• some salt, coarse
• ½ tsp pepper
• ½ tsp cumin powder
• ½ tsp turmeric powder
• some cinnamon powder
• some clove powder
• 1 onion(s)
• 500 g Brussels sprouts
• 1 small can of chickpeas
• 3 tomatoes

Instructions

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

Brussels sprouts with a difference

Clean the Brussels sprouts and remove the outer leaves, or thaw them and halve the heads. Cut the onions into half rings and the tomatoes into cubes. Roughly chop the chili, ginger, and garlic. Grind them in a mortar and pestle along with the salt, oil, and spices. Briefly sauté this spice paste in a wok with enough oil. Add the onions and fry for 3 minutes over medium heat. Add the Brussels sprouts and sauté for another 5 minutes. Add the drained chickpeas and fill with water until everything is covered. Cook for about 15 minutes, until the Brussels sprouts are soft. Finally, add the tomatoes and heat through. This goes very well with rice and natural yogurt with whole cumin.