Chickpea and Mango Curry

Ingredients for 4 servings:

• 1 can chickpeas
• 2 garlic cloves
• 1 bunch of spring onions
• 3 tomatoes
• 100 ml vegetable stock
• 300 g natural yogurt (3.5% fat)
• 1 cup of crème fraîche or sour cream
• 1 handful of coriander leaves, fresh or 2 – 3 tsp dried
• 2 tsp cumin
• 2 tsp turmeric
• 1 tsp cayenne pepper
• 2 tbsp mango chutney
• 2 mangoes, ripe
• 2 tbsp tomato paste
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

fruity and slightly sour

First, prepare all the ingredients. Drain the chickpeas. Slice the spring onions into rings. Finely chop the garlic and tomatoes. Peel the ripe, soft mangoes and cut them into small cubes. Fry the chickpeas in hot oil in a high-fat pan, remove them from the pan, and mix them with the coriander. Sauté the garlic and spring onions in the remaining oil. Add the spices (cumin, turmeric, cayenne pepper) and fry briefly. Now deglaze with vegetable stock, add the tomatoes, yogurt, crème fraîche, tomato paste, and mango chutney, and mix everything together. Finally, add the mangoes and chickpeas, bring to a boil, and simmer for about 10 minutes until the sauce becomes a smooth consistency. We always serve this with rice and naan bread.