The girl's kitchen cooks together # 1: vegan chickpea curry with tomatoes and cilantro

And there we are again and cook again with the girls kitchen - today it is time for the common court. Now that all girls are through with their legumes and we really have everything from beans to lentils to peas and peanuts, we now come to our common big cooking round. Now it's your turn!

The main topic for our shared cooking fun continues to refer to legumes, and in concrete terms: Curry ! Your imagination knows no bounds: whether it's a classic curry with peanuts, a Thai variant of red lentil curry or chickpea curry with coconut milk. Whether vegan, vegetarian, with meat, fish, game or seafood - we are looking forward to your interpretation of the topic.

For me today there is a vegan chickpea curry with tomatoes and Coriander, which is simply served with rice and in a modification also great for a quick Feierabendküche! The many spices, garlic and onions, it is really nice spicy and tasty. Since I prefer not quite as tomatic, I have only used a can of tomatoes and my curry just stretched with some vegetable broth. Perfect!

chickpea curry with tomato and coriander

for 4 servings

Ingredients

200g of dried chickpeas
1 onion
3 cloves of garlic and 1 piece of ginger about 1 inch in size 1 TL ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 pinch ground cardamom
1 cinnamon stick
1-2 tins whole tomatoes (400g each)
vegetable broth (preferably homemade , optional)
Sunflower or rapeseed oil for frying
salt, freshly ground black pepper and possibly a mild curry to taste
freshly chopped coriander leaves for garnishing
freshly cooked rice for serving

preparation Soak the chickpeas overnight in plenty of water. Drain the next day into a colander and rinse thoroughly with clean water.

Peel the onion, garlic and ginger and dice them individually.

Heat 2 tablespoons of oil in a large, heavy-bottomed pot. Put the onion cubes in the pan and roast for a few minutes at medium temperature. Add the garlic and ginger and sauté for one more minute. Add the cumin, turmeric, ground coriander, cardamom and cinnamon stick and fry them all around. Deglaze tomatoes with a tin and chop the tomatoes with a wooden spoon directly in the pot. If you do not like it too much, simply fill the empty tin with vegetable stock and put it in the pot. Otherwise, add the second can of tomatoes and chop it again.

Add the rinsed chickpeas to the saucepan, put the lid on and bring the curry to a boil.

Turn the temperature back and everything about 45 Simmer for a few minutes until the chickpeas are cooked.

Season with salt and pepper and, if necessary, some mild curry powder and serve with coriander sprinkled with rice.

Variation

The curry can also be cooked easily in 20 minutes as a quick end-of-the-day meal.Moonstruck Cooks: Three Curry Curry Curry
No Fastfood Today: Lamb Curry with Beluga Lentils