Chickpea Cooking Pot

Seductive scents created here during cooking 1. Peel onions and garlic, cut into cubes. Rinse and clean the tomatoes and roughly dice them.

2. rinse the canned chickpeas in a sieve.

Fry onions in 1 tbsp hot lard over medium heat until golden brown. Add garlic. Add cumin and curry powder, fry for 2 min. Add salt, coconut milk, tomatoes, chickpeas and bay spice and simmer on low heat for 15 min.

In the meantime, briefly roast the coconut flakes in a pan without fat. Sprinkle coconut flakes over the finished dish and bring to the table.

Tip: Instead of clarified butter, you can also use butter in most cases.

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