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Peel and finely chop the onion and garlic cloves. Wash the pepper, remove the seeds and cut into small cubes.
Peel the ginger root, it is best to do this with a spoon. Then finely grate the ginger. For a milder version, remove the seeds from the red chilli and finely chop.
Rinse the chickpeas with cold water and then drain.
Heat a dash of oil in a deep frying pan. Sauté the onion and garlic for a few minutes. Add the paprika, red chilli and ginger and after a few minutes add all the spices.
Fry the tomato purée briefly. Then add the chickpeas along with the cream and yoghurt. Stir well and heat for a few more minutes.
Season with the juice of half a lime. Serve with rice and poppadoms or naan and garnish with fresh parsley or coriander. Enjoy your dinner!
Can I add extra vegetables to this curry?
Yes, for example, you could add small cauliflower florets to this curry.
Can I make this chickpea masala vegan?
Yes, instead of cream and yoghurt, use coconut milk for a vegan chickpea masala.