Chickpea curry

30 min · Serves 3

A Kubbord recipe

Steps written by Kubbord

What goes in

• 400 gchickpeas
• 400 gtomatoes
• 1onion
• 3garlic
• curry powder
• ginger (optional)

How to cook it

1. Finely dice the onion, mince the garlic, mince the ginger, and roughly chop the tomatoes. Drain the chickpeas.
2. Place a skillet over medium heat, add the diced onion with 2 tablespoons of water, and cook for 10 minutes, stirring occasionally and adding splashes of water if the pan gets dry, until the onion is completely soft and translucent.
3. Add the minced garlic, minced ginger, and curry powder to the skillet, stirring constantly for 1 minute until fragrant.
4. Pour in the chopped tomatoes and drained chickpeas, stirring to combine everything thoroughly.
5. Reduce the heat to medium-low and simmer gently for 20 minutes, stirring occasionally, until the sauce is visibly thickened and bubbling and the chickpeas are tender throughout.

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