Indian, Spicy Chickpea Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 eggplant (s)
- 2 zucchini
- 6 tablespoon ghee or oil
- 1 large onion (s)
- 2 cloves garlic
- 2 chilli pepper (s), green
- 2 teaspoons turmeric
- 2 teaspoons cumin, seeds
- 2 teaspoons coriander, ground
- Spice Mix (Garam Masala)
- 400 g tomato (s), chopped, peeled
- 300 ml broth
- salt and pepper
- 400 g chickpeas
- 2 tablespoons mint, chopped
- 150 g cream
Print Recipe
Pin Recipe Instructions
- Dice eggplant and cut zucchini into strips. Heat the ghee or oil in a saucepan and simmer the aubergines, zucchini and onions as well as chillies over a low heat for at least 5 minutes while stirring. If necessary, add a little oil.
- Add the spices, roast for 30 seconds. Then add tomatoes and broth. Season everything with salt and pepper, simmer for 10 minutes. Add the chickpeas and let the dish simmer for another 4 minutes.
- Add mint and cream. Season the finished dish again. Then place in a preheated bowl and serve with rice or flatbread.
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