Today we have a recipe for all those of you who love chickpeas and spices. :)
Vegan ginger curry with chickpeas and tomatoes.
Preparation time: about 25 minutes.
Recipe for 2
500g canned chickpeas
8 big tomatoes
1 piece of ginger (about 2 cm)
2 garlic cloves
1 big onion
1 tablespoon curry
A pinch of turmeric
Fresh parsley and coriander
Sea salt & pepper
Basmati wild rice
How you make it:
Boil the rice.
Put the tomatoes in a bowl and cover them with boiling water. Let them be for 10 minutes, then skin the tomatoes and slice them to pieces.
In the meantime, chop the onion, the garlic and the ginger into small pieces and roast them gently.
Add the chickpeas and the tomatoes, and flavour it all with curry, turmeric, salt & pepper to your taste.
Let it all cook for about 10-15 minutes.
Sprinkle some of the parsley and the coriander on it and serve.
Enjoy your meal! :)