Chickpea Curry with Rice

Ingredients

• 250 g dried chickpeas
• 2 onions
• 3 Garlic cloves
• 2 red chilies
• 1 tsp freshly grated ginger
• 50 g ground almond kernels
• 2 tbsp Ghee
• 1 pinch ground cardamom
• 0.5 tsp cinnamon powder
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 400 g unsweetened coconut milk (1 can)
• 150 g cherry tomatoes
• 1.5 tsp Garam Masala
• Salt
• 250 g Basmati rice
• 1 Spring onion

Instructions

1. 1.

   Soak the chickpeas overnight covered with water.

2. 2.

   Peel and finely chop the onions and garlic. Wash, trim, deseed if desired, and slice the chilies into rings. Mix onions, garlic, chili, ginger and almonds together.

3. 3.

   Melt the Ghee in a pot, add cardamom, cinnamon, cumin and coriander and sauté briefly, then add the prepared onion‑spice mixture and cook for 2–3 minutes while stirring. Add coconut milk and chickpeas and simmer gently uncovered for about 45 minutes, stirring occasionally.

4. 4.

   Cook the rice according to package instructions. Wash, trim and slice the spring onion into slanted rings.

5. 5.

   Stir Garam Masala into the curry and season with salt. Wash and quarter the tomatoes. Finally add them and let rest for 1–2 minutes. Serve over rice topped with spring onion rings.

6. 6.

   Serve a fresh tomato‑cucumber salad on the side if desired.