Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 13 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g chickpeas, dried, or 2 cans
- 250 g onion (s)
- 4 clove (s) garlic
- 500 g minced meat
- 3 tablespoon olive oil
- 1 tablespoon curry powder
- cumin
- Cinnamon powder
- Tabasco
- 2 tablespoon broth
- 500 g carrot (s)
- 1 bunch parsley
- 200 g sour cream
- 1 teaspoon curry powder
- salt
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in one liter of water overnight.
- Dice the onions and mash the garlic.
- Fry the minced meat in hot oil and add the garlic and onions. Season with curry, cumin, cinnamon and Tabasco and then add the chickpeas with the soaking water. Let simmer for about 30 minutes.
- Add the peeled and sliced carrots and simmer for another 15-20 minutes. Season with salt and stir in chopped parsley.
- Mix the sour cream with the curry and add a tablespoon of curry cream to each serving.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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