Indian chickpea curry with rice

Ingredients for 3 servings:

• 1 can chickpeas
• 1 can of tomatoes
• 1 cup of cream
• 1 onion(s)
• 20 g ginger
• 2 cups rice
• 2 garlic cloves
• 1 cinnamon stick(s) or a pinch of cinnamon powder
• 1 tbsp garam masala
• 1 tsp cumin
• 2 tsp turmeric
• 4 cardamom pods
• 1 tbsp coconut oil
• 1 pinch(s) of sugar
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

vegetarian

First, fry the cinnamon stick and cardamom pods in the hot coconut oil. This is very important, as this is how they release their flavor. After about 10 minutes, remove both. The cardamom pods can be discarded. Then grate the ginger into a fine paste and sauté it with the crushed garlic in the coconut oil. Add the remaining spices and fry them so they can release their flavor. After about 5 minutes, add the chopped onion and continue sautéing. Then add the chopped tomatoes and cream and season with salt, pepper, and a pinch of sugar. Now simmer for about 10 minutes. Add the chickpeas and cook everything together on low heat for about 20 minutes until the peas become slightly soft. The cinnamon stick can be cooked with the rice during this time. Meanwhile, cook the rice in the rice cooker with a little salt. When the rice is cooked, season everything again and serve together on a plate. Homemade naan bread also goes well with this dish.