Chickpea and Grapefruit Curry

Ingredients for 1 servings:

• 60 g onion(s), cut into small pieces
• 460 g chickpeas (germinated), 200 g raw weight
• 1 liter white wine, approx. (Mädchentraube, Hungary)
• 20 g ginger, finely chopped
• 1 tsp coriander, ground
• 10 peppercorns, grind
• 50 g desiccated coconut
• 1 tsp salt
• 270 g grapefruit(s), approx. chopped

Instructions

Working time approx. 30 minutes; Rest period approx. 4 days; Cooking/baking time approx. 1 hour; Total time approx. 4 days 1 hour 30 minutes

gluten-free, vegan

Sauté the chopped onion in a hot saucepan, deglaze with the chickpeas, add everything except the salt and the grapefruit. Add enough wine to cover the peas by a good 3 cm. Bring to a boil, cover, and simmer over low heat for about 60 minutes. Add salt, coarsely puree everything, add more wine until smooth, and fold in the finely chopped grapefruit. Heat gently, do not boil, and serve immediately. To sprout: Wash the chickpeas, cover with three times the amount of water, drain the water after about 12 hours, cover the bowl with a damp linen cloth, and after about 12 hours, add more water, and so on, until the sprouts are clearly visible. 4-6 days is not uncommon, depending on room temperature. Enough for two big eaters. My own recipe.