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Chickpea Curry

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Cooked chickpeas roasted with onion, garlic, spices and other ingredients, served sprinkled with finely chopped fresh coriander.

Ingredients:

500 g of chickpeas 1 tsp 1 tsp ground coriander 1 tsp cumin 1/2 tsp of turmeric 2 tbsp vegetable oil 2 pcs garlic cloves 2 pcs tomatoes 1 pcs onions 1 pk whole cinnamon 1 pk bob leaf 1/2 pcs fresh coriander ground pepper water salt

Procedure:

1. Drain the chickpeas soaked overnight, put them in a saucepan, cover with water, boil until tender, drain and leave in a colander to cool
2. In a casserole in heated oil briefly fry the cumin seeds, cleaned finely chopped chili pepper, cinnamon and bay leaf, then add the peeled finely chopped onion, turmeric and roast everything for 2 minutes
3. Then add the peeled finely chopped garlic cloves to the mixture, fry them, add the drained chickpeas, ground paprika, ground coriander, mix, salt and pepper to taste, fry everything briefly and finally stir in the washed diced tomatoes
4. Let the mixture warm up, season with salt and pepper as needed and serve sprinkled with finely chopped coriander and steamed rice.