John Myers
Ingredients for 2 servings:
- 1 can chickpeas
- 1 can of tomatoes
- 1 onion(s) (or equivalent spring onion), diced
- ½ bell pepper(s), cut into strips
- 1 tbsp ground cumin or curry spice mix
- 2 tbsp tomato paste
- 1 tsp salt
- some pepper
- some chili
- some oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
fast, easy, cheap and healthy
Sauté the diced onions in the oil and add the sliced bell pepper. After a few minutes, add the washed chickpeas, the can of tomatoes, and the tomato paste. Stir briefly, then add the spices. When it starts to boil, reduce the heat to low and simmer gently with the lid on, stirring frequently. After about 15 minutes, season again, and then it’s ready! It tastes excellent with couscous, rice, or naan bread as a main course, or as a side dish with other dishes that don’t have sauce. You can quickly modify the curry by adding less or more vegetables. Or you can change the spices by replacing the cumin with a curry spice mix. Personally, I like it best with lots of cumin and chili.
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