In many regions of the world, chickpeas - along with other legumes - are a staple food. Especially in Mexico and India, they are valued for their outstanding nutritional combination and their low cost price.
Ingredients for 2 servings
For the chickpeas
- 400 g boiled chickpeas from the glass (drained weight)
- 1 onion - finely dice
- 1 garlic clove - finely dice
Liquid ingredients and spices
- 250 ml coconut milk
- 2 teaspoons ghee
- 1 tsp curry leaves
- 1 curry powder
- ¼ tsp turmeric
- ¼ TL fenugreek seeds
- 1 pinch of cinnamon
- crystal salt
Place the chickpeas in a colander and rinse under running water until no foam is formed. Then drain.
Heat the ghee in a saucepan. Let onions and garlic in the grease glassy. Then add the spices - except salt and cinnamon - and the fenugreek seeds and roast briefly.
Deglaze with the coconut milk, add the chickpeas and simmer for about 10 minutes.
Season with salt and cinnamon. Good Appetite.
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