Indian chickpea curry

Ingredients for 4 servings:

• 2 small cans of chickpeas
• sesame oil
• 2 onions
• 3 garlic cloves, or more
• 1 chili pepper(s), or 2 if you like
• 1 tsp salt
• 1 tsp sweet paprika powder
• 1 tsp turmeric
• 1 tsp fenugreek, ground
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 2 tbsp garam masala
• 2 class can/n tomatoes, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Drain the chickpeas in a sieve, rinse, and drain well. Finely chop the onions, chilies, and garlic. Heat a little sesame oil in a wok and sauté the onions and garlic until translucent. Then add the turmeric, salt, paprika, fenugreek, cumin, and coriander and fry for 1-2 minutes, stirring vigorously. Add the tomatoes and mix with the spices. Stir in the chickpeas and simmer the curry with the lid on over low heat for about 20 minutes. Then add the garam masala and mix well, then let it stand for another 10 minutes. Serve with basmati rice or bulgur.