Summary

Ingredients

• 200 g chickpeas, dried
• 1 liter water

Also:

• 2 tablespoon oil (seed oil your choice), high quality
• 1 small Can / s tomato (s), also cut into pieces
• 1 medium onion (s), chopped
• 1 large clove (s) garlic, chopped
• 1 teaspoon, leveled salt
• 1 teaspoon harissa
• Cayenne pepper or ground chilli pepper
• cumin
• curry powder
• 2 dashes lemon juice
• 1 large apple, peeled
• 1 large potato (s), peeled
• 3 tablespoon applesauce or apple compote

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Instructions

1. Place 200g raw, dried chickpeas in cold water in the pressure cooker and cook for approx. 35 minutes. Then drain and drain in a sieve.
2. Note: It is generally recommended to soak the chickpeas in cold water for approx. 12-24 hours and to boil them in fresh water. You can do this without soaking in the pressure cooker, but then pouring away the liquid.
3. Put the oil in a saucepan, sweat the onion and garlic in it (do not fry until brown). Then add the chickpeas and continue to sweat while stirring.
4. Put canned tomatoes in the pot. Now fill this can halfway with water and add it. Then add the harissa, salt, two squirts of lemon juice, as required (and several pinches each) of cayenne pepper, cumin and curry powder. Cover and simmer everything for about 10 minutes on a medium heat.
5. In the meantime, peel 1 apple and 1 potato, cut both into approx. 1 cm x 1 cm cubes and fold in. Add the applesauce underneath (otherwise be sure to add a little sugar if you don`t use applesauce)
6. Let everything simmer on the lowest setting for about 30-40 minutes, the potato pieces must be done. At the end it should be thickened - with almost no visible liquid (you can`t taste the apple).
7. Can be enjoyed as a starter or with side dishes.
8. This goes well with couscous, rice or simply flatbread or Indian naan bread.
9. Well suited for warming up - then possibly add some water.
10. Quantities for 2 people as a main course or 4 people as a side dish.