Spicy chickpea curry

Ingredients for 4 servings:

• 200 g chickpeas
• 2 tbsp Clarified butter (ghee)
• 1 onion(s)
• tbsp ginger, grated
• 2 cloves garlic
• 1 chili pepper(s), pitted
• ½ tsp turmeric
• 1 tsp coriander, ground
• 6 curry leaves
• 1 tsp spice mix (garam masala)
• 1 tsp cumin, ground
• 2 large tomatoes, ripe
• ½ bunch parsley (flat-leaf parsley), fresh, chopped
• ½ lemon(s), the juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Ayurveda

Soak the chickpeas in plenty of water overnight (about 6 hours). Discard the water and cook the chickpeas in fresh, salt-free water for about 30-40 minutes until almost tender. Prepare the spice mixture in a small pot. Add ghee to the pot and sauté the chopped onion, ginger, garlic, and chili. Place the ghee on one side of the pot. After about a minute, add all the other spices to the other side of the pot and sauté for 1 minute. Add the peeled and finely chopped tomatoes to the spice mixture. Simmer this spice mixture for about 10 minutes. Drain enough of the cooking water from the chickpeas to cover them halfway, then add the tomato spice mixture and let it steep for another 10-15 minutes. Season with salt and pepper to taste. Finally, puree some of the chickpeas and season with parsley and lemon juice. Add the remaining chickpeas back to the pureed mixture. Serve with fresh jasmine or basmati rice.