Summary

Ingredients

• 250 g chickpeas
• water
• 3 onion (s)
• 3 clove (s) garlic
• 150 g almond (s), round
• 400 ml coconut milk
• 1 tablespoon ginger, freshly grated
• 1 chilli pepper (s)
• 1 tablespoon sunflower oil
• 1 ½ teaspoon coriander powder, ground
• 1 ½ teaspoon cumin powder, ground
• 1 teaspoon cinnamon powder
• 1 ½ teaspoon garam masala
• 100 g almond (s), whole
• 1 tablespoon butter
• 2 spring onion (s)
• 1 tablespoon sugar, brown
• salt
• 2 vine tomato (s)
• rice
• possibly naan bread (s)
• possibly coriander green

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Instructions

1. Soak the chickpeas overnight, discard the soaking water and then cook in fresh water. Or cook in a pressure cooker for approx. 55 minutes without soaking until soft. Do not overcook (they should keep their shape while cooking).
2. Put the whole almonds in a bowl and pour boiling water over them. Finely chop the onions, garlic and chili peppers and place in a bowl. Peel and grate the ginger, add to the bowl with the ground almonds.
3. Heat the oil in a medium-sized saucepan, fry the coriander, cinnamon and cumin for 1 - 2 minutes, then add the mixture from the bowl. Fry for a few minutes. When the onions are brown, deglaze with the coconut milk. Drain the chickpeas well and add them to the saucepan with the garam masala. Put the lid on the saucepan and simmer for about 25-30 minutes.
4. In the meantime, cut the spring onions into small rings, chop the tomatoes and cook the rice. Peel the whole almonds and then toast them in the butter in a small pan over medium heat until golden brown.
5. After about 25 minutes, season the chickpeas with brown sugar and salt. Mix the tomatoes with the chickpeas and let heat briefly. Use a fork to pull the roasted almonds into the finished rice.
6. Serve the chickpeas with the rice and garnish with spring onions. Possibly serve with Naan and also sprinkle a few coriander leaves over the plates.