Chickpeas Curry

• servings: 8
• active time: 90 min.
• total time: 1 h 30 min.

Ingredients

Brown Rice 600 g

Chickpeas 500 g

Onion 1

SAUCE

Olive Oil

Passata 750 g

Greek Joghurt 250 g

Soy Cream 250 g

Salt

Pepper

Curry

Tandoori Masala

Garam Masala

Ginger Powder

Garlic Powder

Chilli Powder

Cumin

Turmeric

Coriander

NAAN

Flour 500 g

Active Dry Yeast 7 g

Water 100 ml

Olive Oil

Greek Joghurt 250 ml

Salt

Directions

PREP I

• Soak the Chickpeas overnight.

PREP II

• Boil the Chickpeas for 1 h.

• Cook the rice

In the meantime

• Combine all the ingredients to make the Dough in a bowl.

• Knead the Dough.

• Cover the bowl in plastic wrap and let the Dough rest for 1 h.

• Roughly Chop the Onion.

• Strain the Chickpeas and set aside to cool.

COOKING

• Sauté the Onion in Olive Oil until golden.

• Add the Spices and toast them with the Onion.

• Add the Chickpeas and the Greek Joghurt.

• Mix well before adding the Passata.

• Cover and let cook for 30 min.

In the meantime

• Cut the dough into smaller pieces (ca. 100 g each) and let rise for another 15 min.

• After 30 min. turn off the heat and remove the lid from the curry.

• Add the Soy Cream and let rest.

FINISHING

• Heat up a pan.

• Roll out the dough balls into thin discs.

• Place the disc into the hot pan and let cook for 30 sec. on each side.