Chickpea Curry

Name: Chickpea Curry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 Pointed cabbage (approx. 400 g); 1-2 Garlic cloves; 4 TABLESPOONS Oil; 2 can(s) (425 ml each; drained weight 250 g) Chickpeas; 1-2 TEASPOONS Garam Masala (Indian spice mixture); 200 ml Vegetable broth (instant); 1/4 TEASPOON Cumin; 1 can(s) (425 ml) peeled tomatoes; 7-10 Tbsp Salt; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Lemon wedges

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 Pointed cabbage (approx. 400 g)
1-2 Garlic cloves
4 TABLESPOONS Oil
2 can(s) (425 ml each; drained weight 250 g) Chickpeas
1-2 TEASPOONS Garam Masala (Indian spice mixture)
200 ml Vegetable broth (instant)
1/4 TEASPOON Cumin
1 can(s) (425 ml) peeled tomatoes
7-10 Tbsp Salt
1-2 TEASPOONS Lemon juice
7-10 Tbsp Lemon wedges

Directions

1
Clean and wash the pointed cabbage, cut it in half lengthwise and cut out the stalk. Cut the pointed cabbage into strips. Peel garlic and chop finely. Heat 2 tablespoons of oil. Sauté garlic in it.
2
Add cabbage and sauté for about 5 minutes. Put the chick peas on a sieve, rinse with cold water and drain. Heat the remaining oil. Sauté the chickpeas and Garam Masala in it. Deglaze with broth. Add cumin and cook for about 10 minutes. Chop the tomatoes in the tin with a large knife. Add cabbage and tomatoes with juice. Bring everything to the boil and season with salt and lemon juice.
3
Deglaze with broth. Add cumin and cook for about 10 minutes. Chop the tomatoes in the tin with a large knife. Add cabbage and tomatoes with juice. Bring everything to the boil and season with salt and lemon juice. Garnish with lemon