Chickpea Curry

For the chickpea curry, soak the chickpeas in water the night before. Then strain the chickpeas, wash them and cook them with the vegetable soup in the Kelomat for about 20 minutes (or remove from the heat after about 10 minutes and leave until the pressure is released).

In a saucepan, heat the oil and sauté the ginger, pressed garlic, sesame seeds and spices. Then thinly slice the leeks and carrots and sauté briefly.

Cut the potatoes into cubes (about the size of chickpeas) and add them. Pour the “cooking water” of the chickpeas and cook until the potatoes are soft.

Finally, add chickpeas and stir in chili tomato paste. Basmati rice or simple bread is suitable as a side dish.

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