Chickpea Tomato Stew

Ingredients

• 10 g fresh ginger
• 2 cloves garlic
• 1 onion
• 500 g chickpeas (canned or jar; drained weight)
• 2 tbsp germ oil
• 1 tbsp red curry paste
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 400 g diced tomatoes (canned)
• 200 ml vegetable broth
• 200 g mushrooms
• 30 g butter (2 tbsp)
• Salt
• Pepper
• 2 tbsp freshly chopped coriander
• corriander for garnish

Instructions

1. 1.

   Peel and finely chop the ginger, garlic, and onion.

2. 2.

   Rinse the chickpeas in a sieve and let them drain.

3. 3.

   Heat oil in a pot and sauté the onion with garlic and ginger briefly. Add the curry paste and spices, stir for a moment, then add the chickpeas and tomatoes, pour in the broth, and simmer over medium heat for about 10 minutes.

4. 4.

   Clean the mushrooms, halve them, and brown them in a hot pan with melted butter until golden. Add to the stew, season with salt and pepper, mix in the chopped coriander, and serve in bowls. Garnish with coriander leaves.