Chickpea curry

Ingredients for 2 servings:

• 2 cans of cooked chickpeas (drained weight 240 g each)
• 1 large onion(s), red
• 1 clove(s) garlic
• 250 ml coconut milk
• 1 tbsp mustard seeds
• 1 tsp coriander, dried and crushed
• 8 curry leaves, dried
• 1 tsp turmeric
• ½ tsp cumin, ground
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

without tomatoes

Peel the onion and slice it into strips. Peel the garlic and chop it very finely. Finely grind the mustard seeds in a mortar. Drain the chickpeas. Place all ingredients in a pot and simmer over low heat for about 15 minutes, until the onions are soft.