Summary

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

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Instructions

1. Soak the chickpeas in one liter of water overnight.
2. Dice the onions and mash the garlic.
3. 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.
4. Add the peeled and sliced carrots and simmer for another 15-20 minutes. Season with salt and stir in chopped parsley.
5. Mix the sour cream with the curry and add a tablespoon of curry cream to each serving.