recipe: the fastest curry in the world

Vegan cuisine can not only do Christmas feasts, but also scores in the "quick & easy" category. For example, with this chickpea curry.

Chickpeas are a superfood: they have a lot of protein and should therefore - like other pulses - be a regular part of the diet. They are also rich in fibre, vitamins A, B, C and E, iron, zinc and magnesium.

Conveniently, you can buy chickpeas pre-cooked in a jar or can: So you can simply add them to many dishes without having to do any chopping or plan for extra cooking time.

In this 4-ingredient recipe, they even play the leading role:

INGREDIENTS for 2 people:

• 125g rice
• 1 onion
• 1 tin of chickpeas (approx. 300g)
• 400g strained or chopped tomatoes (ALTERNATIVE: 300g tomatoes + 100g coconut milk)
• Spices: Salt, garam masala and/or cumin, cayenne pepper, coriander

PREPARATION:

1. Cook the rice according to the package instructions

Meanwhile:

1. Cut the onion and fry in rapeseed oil.
2. Add the chickpeas and season to taste: e.g. with salt and garam masala.
3. Add the chopped/strained tomatoes and simmer for a few minutes.

And ready!

Instead of rice, you can also use couscous or pita bread.
(Frozen) spinach also goes wellwith the chickpeas.