John Myers
Chickpea and Onion Curry
The perfect chickpea and onion curry recipe with a picture and simple step-by-step instructions.
- 300 g Onions
- 2 Garlic cloves
- 20 g Fresh ginger
- 2 tbsp Madras curry
- 1 Can Chopped tomatoes
- 1 Can Chickpeas
- 2 Bay leaves
- 1 tsp Garlic pepper from my KB
- 1 pinch Telly cherry pepper
- 2 tbsp Garam masala from my KB
- 1 Cinnamon stick
- 0,5 tsp Cinnamon
- 0,5 tsp Ground cumin
- 2 tbsp Coconut oil
- 2 tbsp Tomato paste
- Mint fresh
- 100 ml Vegetable broth
- Fleur de Sel sea salt
- Peel the onions, garlic and ginger. Halve and slice the onions, press the garlic and grate the ginger.
- Heat coconut oil in a saucepan and sauté in it, then add garlic, ginger, curry and tomato paste and roast briefly. Then add the cinnamon stick and stir in! Deglaze with vegetable stock and canned tomatoes. Tear bay leaves (mine were fresh) so the essential oils come out better / and add salt and pepper. Simmer for about 5 minutes.
- Drain the chickpeas, wash them and add them to the sauce. Let the curry thicken a little. Season to taste with garam masala, garip pepper, pepper, salt and cinnamon. Remove bay leaves and cinnamon stick!
- Wash the mint, pluck roughly. Divide the chickpea and onion curry into bowls. Serve with rice! 🙂
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