Summary

Ingredients

• 2 onion (s), roughly chopped
• 2 tablespoon vegetable oil
• 2 clove (s) garlic, diced, can also be omitted
• 1 teaspoon chilli pepper (s), dried, ground or fresh pods
• 1 teaspoon paprika powder, noble sweet
• 2 teaspoons ground cumin
• 1 can chickpeas, 480 g drained weight
• 1 liter vegetable stock
• 2 tomato (s), diced
• 1 spring onion (s), chopped
• Coriander greens, or parsley, chopped
• 0.5 ½ lemon (s), or lime, juice it
• salt and pepper
• 3 tablespoon natural yogurt

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Instructions

1. Fry the onions with the garlic and oil in a medium saucepan. Fry the paprika powder and cumin and then add the drained chickpeas. Pour in the vegetable stock, bring to the boil and add the tomato cubes. Cook for about 5-10 minutes. Remove from the heat and season with salt, freshly ground pepper and the lemon or lime juice. Puree or mash something (I like it when it is still slightly chunky). Add the spring onions and coriander greens or parsley to taste. Arrange on plates and garnish with 1-2 spoons of yogurt.
2. The dish tastes even better when warmed up, but the quick version is also delicious.