John Myers
Ingredients for 2 servings:
- 250 g chickpeas, dried
- 1 large onion(s)
- 1 small garlic clove(s)
- 1 tbsp ginger, grated
- 400 g tomatoes, chopped, from the can
- 1 pinch(s) of sugar
- e.g. salt and pepper
- n. B. Paprika powder, sweet
- n. B. herbs, fresh
- 1 tbsp butter
- ½ cup cream
- oil
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 50 minutes
Soak the chickpeas in plenty of cold water the day before, let stand overnight, and boil them in fresh water for 45 to 60 minutes the next day. Drain the water. Finely chop the onion and sauté in oil. Add the grated ginger and finely chopped garlic. Add the chopped tomatoes, a pinch of sugar, and salt. Simmer gently for 10 to 15 minutes. Then add the chickpeas, paprika, pepper, cream, and a tablespoon of butter. Simmer for another 5 minutes, then add the herbs. Serve with rice or flatbread.
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