Chickpeas in Curry

Soak chickpeas for one night. Cook with the soaking water and salted water for 1 to 1 1/2 hours. Drain, reserving the cooking water.

Rinse chicken legs, dry. Roast in hot oil on all sides for 30 minutes, season with salt and season with pepper.

Remove peel from onions and garlic and chop finely. Sauté in hot fat until golden brown. Briefly sweat curry and flour in it. Extinguish with cooking water and simmer for 5-ten minutes.

Season with salt, juice of one lemon, cinnamon and sugar. Drain tomatoes, chop into small pieces. Heat in the sauce with the chickpeas.

Khb 11/97

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