Tomaten Kichererbsen Curry

• any variable of tomatoes (real tomatoes / sauce / canned / paste)
• any type of chickpeas
• onions
• lots of garlic
• coconut milk / coconut cream / dairy based cream / cashew cream
• ginger - raw or dried (powdered)
• 1 lime (if not available, anything sour: vinegar, lemon etc.)
• any cooking oil

• diced bell peppers (normale paprika)
• cashews
• chilli peppers
• any other vegetable in your fridge

• ground coriander (must be!)
• cumin powder (more rather than less) (Kreuzkümmel)
• cinnamon powder (small amount)
• ground turmeric (small amount) (Kurkuma)
• cayenne powder! (usually 1 TL)
• ground chili / paprika (can omit)
• salt!
• ground cardamom
• ground ginger (if not added raw)
• any other spice you might like in that mix (love fenugreek (Bockshornklee) - careful with amount)
• sugar if needed to lessen acidity

You need one wide cooking pan!

1. dice onions finely, turn pan to medium, wait, then add oil. wait until hot, then add onions
2. super important to caramelize onions on medium heat at least 15-20min! or else they don't get that sweet, brownish, delicious taste and will just be charred. Longer the better, might even need 30min!
3. chop max amount of garlic (I usually use at least 10-12 cloves) finely. add to caramelized onions. for intense taste saute 1-2min, for milder taste saute longer
4. if you have more veggies / cashews add them here, also raw ginger.
5. add spices, heat with veggies at least 1-2min. this will activate the flavors!
6. add tomatoes. super important: saute them long! until the sauce is the consistence of sour cream. It needs to get there, because when it gets fried (not just boiled) it gets nicely sweeter and less acidic. Do not hurry this!
7. Add chickpeas and coconut cream. boil until desired consistency. taste, add enough salt
8. add acid, preferably lime! (super, super important. makes it so much better)
9. if to acidic, add sugar by taste
10. serve with any grain-rice, noodles, etc.