Preparation

Time for preparation: approx. 25 minutes (plus soaking and cooking time)

1. Let the chick peas soak overnight. Let them drip off the next day and let them cook in well salted water for about 20 minutes. Rinse the excessive water.
2. Peel the ginger and garlic, wash spring onions and chillies and chop everything into small pieces. Heat the clarified butter in a pan and stew the chopped ingredients for 3 minutes (stir well).
3. Wash and chop the tomatos into cubes and add them to the pan. Then stir the pomegranate, Garam Masala, 1 tsp salt and some pepper into it. Add the chick peas and mix everythin well. Then add the vegetable stock and let everything cook for 25 minutes.
4. Season with lemon juice and garnish with coriander. The meal goes well with Rice or as a pancake filling with vegetables. Enjoy!