Chickpeas in curry sauce

Ingredients for 4 servings:

• 400 g chickpeas (can)
• 1 bunch of spring onions
• 1 tsp, heaped coriander paste or 1 tbsp fresh coriander leaves
• 3 cloves garlic, more or less as needed
• 1 tbsp sesame oil
• 2 chili peppers, according to taste
• 1 tsp salt
• 1 tsp turmeric
• 2 tbsp garam masala
• 1 can of tomatoes, with juice
• e.g. coriander leaves, for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

an Indian delicacy served lukewarm

Wash the spring onions and slice into rings, set the leek aside. Slice the chilies and finely chop the garlic. Heat a little sesame oil in a wok or pan and let the onions and garlic become translucent. Then fry the garam masala and turmeric for about 1-2 minutes, stirring vigorously. Add the tomatoes and mix with the spices. Stir in the chickpeas, coriander paste, and garam masala mixture. Cover and simmer for about 20 minutes over low heat. Finally, add the green leek rings, stir in, and let simmer for another 10 minutes. Season with salt. Serve garnished with fresh coriander. Serve with rice.