Summary

Ingredients

• 500 g chickpeas, dried, soaked overniht
• 7 tablespoon oil
• 3 medium onion (s), cut into half rings
• 1 tablespoon ginger, chopped
• 1 tablespoon cumin, according to
• 1 tablespoon coriander, acc.
• 2 clove (s) garlic, crushed
• 1 tablespoon chili powder
• 2 chilli pepper (s), green, chopped
• 1 bunch coriander greens, chopped
• 250 ml water
• 2 large potatoes, cut into cubes
• 2 tablespoon lemon juice
• salt

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Instructions

1. Pre-cook the chickpeas for approx. 30 minutes.
2. Heat the oil in a large saucepan and fry the onions until golden brown. Reduce the heat, add the ginger, all the spices, chilli and coriander to the onions and continue frying for a few minutes - don`t forget to stir. Then add the potatoes and the water and stir well - add the chickpeas and simmer, stirring occasionally. Possibly add a little more water if it boils over before the potatoes are done.
3. When everything is done, season with the lemon juice and salt.
4. You can serve chapatis and a raita with it and a spicy chutney goes wonderfully with it.
5. Note: you can also use canned chickpeas, you should then use a large one that is approx. 500 g.