What you will need for 4-5 servings


  • 1 onion
  • 3 cloves of garlic
  • 1 thumb-sized piece of ginger (50 g)
  • 3 tsp garam masala
  • 2 tsp coriander seeds ground
  • 2 tsp turmeric
  • 3 cans of chickpeas
  • 2 tbsp rapeseed oil
  • 1 bottle of strained tomatoes (700 g)
  • 300 ml water
  • 1 tsp sugar
  • Optional: 250 ml soy cream
  • salt 
  • 300 g basmati rice or 2 baguettes


Step 1 - Prepare


  • Wash and finely dice the onions.
  • Peel the garlic cloves and ginger and puree them in a tall container to a paste. If necessary, you can also add 100 ml of water and then puree. If you don't have a blender, you can simply grate the garlic and ginger with a fine grater.
  • In a small bowl you can prepare the spices. Mix 3 tsp garam masala with 2 tsp coriander and 2 tsp turmeric.
  • Drain the chickpeas in a colander and rinse briefly with cold water.

Step 2- Off you go

  • Heat the rapeseed oil in a pot and sauté the onions over HIGH heat. Then add the garlic-ginger paste and spices and sauté for about 10-15 seconds. Then deglaze the whole thing with the strained tomatoes and then fill up with water.
  • Now you can mash about ¼ of the chickpeas with your hand and then add them to the pot with the rest of the chickpeas.
  • Now you let the whole thing simmer for 20 min. at medium heat, stirring occasionally.
  •  Finally, season with salt (about 1 tablespoon) and pepper (about 1 teaspoon). Optional: add 250 ml soy cream, which tastes even creamier.

Step 3 - Serve

  • Serve with rice or bread and a little Indian music! Enjoy your meal and Namaste!