Chickpea Curry

First, heat the clarified butter.

Fry the onions, ginger and garlic until golden brown. Add the spices and sauté briefly while stirring.

Crush the tomatoes, add to the saucepan with the juice and a small amount of water and bring to the boil.

Strain the chickpeas, let them drain and add them to the pot. Bring to a thick boil, uncovered, over medium heat for 10 – 15 minutes.

Coarsely chop the coriander and serve the chickpea curry sprinkled with it.

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