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Chickpea curry

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Ingredients for 4 servings:

  • 1 onion(s), red
  • 1 cm ginger
  • 3 large carrots
  • 2 tbsp olive oil
  • 750 g tomatoes, chopped
  • 340 g chickpeas from the can
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 pinch of chili powder
  • 1 pinch of cinnamon powder
  • Salt

Instructions

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

Peel and finely dice the onion and ginger. Peel and slice the carrots. Sauté everything in olive oil. Pour in the chopped tomatoes. Rinse and drain the chickpeas. After about 15 minutes, add them to the vegetables and cook a little longer. Season to taste with turmeric, cumin, cinnamon, chili, and salt. Serve with ayran or mint yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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