Preparation time: 20-40 min
Difficulty: easy
Serves 3
Ingredients:
4 shallots
1 tbs tomato paste
fresh chilli or chilli powder
4 cloves of garlic
few cardamom pods
1 cinnamon stick
600 g cooked chickpeas
2 jars diced tomatoes
1 can coconut milk
salt and pepper
fresh cilantro leaves
Thinly slice the shallots and water fry them, add tomato paste, chilli, garlic, and spices, and fry until you get a nice fragrance. Salt and pepper and add chickpeas and tomatoes. Simmer until the flavors combine. The richness of curry taste develops with cooking time. Finally, add coconut milk and simmer for a few more minutes. Divide into cups, sprinkle with fresh cilantro and serve. It goes perfectly with cauliflower rice.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
