Spicy Chickpea Curry

Pre-cook the rice according to the instructions.

Finely blend the onion, ginger, chili peppers and garlic or, if you prefer, cut them very finely with a knife.

Then sauté in a pan with olive oil so that the flavors can develop well.

Chop the vegetables and add them, as well as the rinsed chickpeas.

Pour in water. Add tomato paste, the bay leaf and the canned tomatoes. Season with the spices and parsley and simmer for about 15 minutes.

Serve with the rice.

Preparation Tip:

A little natural yogurt on top of the chickpea curry adds an extra, interesting touch.

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