CHICKPEA CURRY WITH TOMATO, CARDAMOM AND COCONUT MILK

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.



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