This is one of my favorite recipes. An Indian curry with delicious spices, healthy chickpeas and rounded off with refreshing mint leaves. I highly recommend it with Naan!
Preparation time: 20 min + Cooking time: 21h 40 min = Total time: 2h + Soaking chickpeas overnight!
| 200g | dried chickpeas |
| 2 tb. | olive oil |
| 2 | onions, cut in rings |
| 1 tb. | cumin |
| 2 ts. | coriander (ground) |
| 1 ts. | chili powder |
| 1 ts. | curcuma |
| 1 can | tomatoes |
| 1 tb. | brown sugar |
| 1 tb. | olive oil |
| 1 | onion (small), finely chopped |
| 200g | spinach |
| 2 tb. | mint leaves, chopped |
| salt |
Simple Steps to Succeed
- Soak the chickpeas overnight in cold water.
- Pour water off, place in a pan and cover with water.
- Bring it to boil. Reduce heat. Cook for 45 minutes. Drain off the water and set aside.
- Pour olive oil in a pan. Heat and brown the onions for about 15 minutes until golden-brown.
- Add coriander, cumin, chili and curcuma. Fry for 1 – 2 minutes.
- Deglaze with 100ml of water. Add tomatoes and sugar.
- Put on the lid. Reduce heat. Let it cook for 15 minutes.
- In the meantime brown the second onion with 1 tb. of olive oil.
- Add the spinach, put the lid on, reduce heat. Simmer until use.
- Add chickpeas to the tomato-mixture. Season with salt (it need quite a lot).
- Simmer for 8 – 10 minutes.
- Add the spinach and stir in the mint leaves.
This dish works best with Naan
Tips:
- Garnish with yoghurt
Savеd as a favorite, I love youhr blog!