Chickpea Curry

Ingredients:

• 2 tbsp olive oil
• 1 red onion, finely chopped
• 2-3 cloves garlic, finely chopped
• 300 g Smoked Seitan chili peppers (diced)
• 1 tbsp curry powder
• Chili peppers (optional, to taste)
• 300 g cooked chickpeas
• 500 ml water
• 1 tablespoon freshly grated ginger
• 200 ml coconut cream
• 2 heaping tablespoons tomato paste
• 1 tsp sugar
• Salt to taste
• Cooked rice

Preparation:

1. Heat the olive oil in a medium saucepan over medium heat.

2. Add the finely chopped onion and sauté until translucent.

3. Add the Smoked Seitan chili cubes and sauté for 1–2 minutes, until golden brown.

4. Add the finely chopped garlic and sauté for another 1–2 minutes, until fragrant.

5. Sprinkle in the curry powder and, optionally, the chili. Stir to combine the flavors.

6. Add the cooked chickpeas, then pour in the water. You can also add the freshly grated ginger.

7. Bring to a boil, then reduce the heat and simmer for another 10–15 minutes, until the chickpeas absorb the flavors.

8. Pour in the coconut cream and add the tomato paste. Stir well.

9. Add sugar and salt to taste, then cook for another 5–10 minutes.

10. Serve with warm cooked rice