Chickpea curry with couscous

Ingredients for 4 servings:

• 8 spring onions
• 2 garlic cloves
• 2 small apples
• 2 tbsp butter
• 2 cans of chickpeas, drained weight 240 g
• 600 ml vegetable stock
• 1 cup crème fraîche
• 2 tbsp lemon juice
• 2 tsp curry powder, mild
• 1 pinch(s) of salt and pepper
• 300 g couscous, instant
• 2 pinches of turmeric powder
• 2 tsp olive oil

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian, for toddlers, quick

Wash and trim the spring onions and slice them into thin rings. Wash, quarter, core, and finely dice the apples. Chop the garlic. Heat the butter in a wok or frying pan and sauté everything over medium heat for 2-3 minutes. Pour the chickpeas into a sieve, rinse, and drain. Add them to the pan with 300 ml of vegetable stock, crème fraîche, and lemon juice and stir to combine. Season everything with curry, salt, and pepper and simmer for 5-6 minutes. Meanwhile, pour the remaining 300 ml of vegetable stock over the couscous, mix in the turmeric powder and olive oil, and let it swell for 5 minutes. Then stir thoroughly. You can also add garlic or ginger for an additional flavor.