Chickpea curry on baked potato

Prep time: 20 min | Total time: 50 min |

Additional soaking time: 24 hours

Conservation: 3 days |

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Allergens: Coconut

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Ingredients

Bake the potatoes in the oven at 200 °C for 30-40 minutes, or until soft in the middle.

Boil the chickpeas in a pressure cooker for 15 minutes (until cooked, but still firm).

In the meantime, warm up the oil on medium heat and fry the onions until soft.

Add the tomatoes and cook until the juice is released (around 10 minutes).

Add the garlic, garam masala, curry powder and cumin.

Add the cooked chickpeas and coconut milk.

Simmer for 10-15 minutes until the mixture has thickened to the desired level.

Remove the curry from the heat and add the lime.

Adjust with salt and pepper as desired.