Recipe of the week details

Chickpea Curry


  • 150g of rice
  • 4 Tomatoes
  • 400g Chickpeas
  • 4 tablespoon Mustard Seeds
  • 20g sesame seeds
  • 1 tablespoon Cooking oil
  • 1 handful coriander


      • Heat half of the sunflower oil in a saucepan. Add half of the mustard seeds and wait until they start to pop
      • Add the rice and fry briefly until the rice starts to shine. Add plenty of boiling water and some salt, and let everything boil until the rice is well cooked. Afterwards, drain the water.
      • Meanwhile, you can prepare the curry. Firstly, cut the tomatoes into cubes
      • Heat up the rest of the oil and the mustard seeds in a frying pan, and wait until it starts to fry.
      • Fry the tomatoes and the curry powder until the tomatoes start to fall apart.
      • Rinse the chickpeas with cold water in a sieve or colander, and heat them up together with the tomatoes and sesame seeds for about five minutes.
      • Serve with fresh coriander, and season with salt and pepper.