Spicy chickpea curry with Indian spices

Ingredients for 4 servings:

• 2 onions
• 2 cloves garlic
• 2 tbsp butter or oil
• 1 tsp chili powder or chili flakes
• 2 tsp salt
• 1 tsp turmeric
• 1 tsp paprika powder
• 1 tbsp cumin, ground
• 1 tbsp coriander powder
• 1 can chickpeas, drained weight approx. 450 g
• 1 can tomato(s), chopped, approx. 400 g
• 1 tsp garam masala

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Cut the onions into small wedges and crush the garlic. Meanwhile, heat oil or butter in a saucepan, then add the garlic and onions and sauté until translucent. If you prefer a low-fat dish, you can add a little water every now and then while sautéing to help the onions cook. Add all the spices except the garam masala and sauté for about 1 minute. Now add the chickpeas and tomatoes and mix everything well. Simmer in a covered pan over low heat for about 20 minutes. Finally, stir in the garam masala and simmer for another 10 minutes. Serve with rice, Indian naan, or flatbread.