Chickpea curry

Ingredients for 4 servings:

• 250 g chickpeas
• 2 tomatoes
• 3 onions
• 2 potatoes
• 5 cm ginger, fresh
• 4 chili peppers, green
• ½ bunch coriander, chopped
• 1 tbsp coriander powder
• 2 tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp chili powder
• Salt
• 3 tbsp oil
• 1 cinnamon stick(s)
• 5 cardamom pods
• 2 bay leaves
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 20 minutes

Cook the chickpeas in 750 ml of water for about 1.5 hours until tender. Dice the tomatoes. Peel and dice the potatoes. Chop the onion, garlic, chilies, and ginger. Blend the tomatoes, garlic, ginger, chilies, coriander, coriander powder, cumin, turmeric, chili powder, 1 teaspoon of salt, and 6 tablespoons of water in a blender until smooth. Heat the oil. Briefly fry the cinnamon stick, bay leaves, and cardamom pods. Add the onions and potatoes and sauté for 5 minutes. Stir in the spice paste and simmer for 7 minutes. Add the drained chickpeas, a pinch of salt, and 250 ml of water and bring to a boil. Simmer for 10 minutes. Remove the cinnamon stick and bay leaves before serving. Approx. 263 kcal per serving.