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!