Prepare time: 10 min
Cook: 10 min
Ready in: 20 min
Servings: 2 people
- 200 grams of tomatoes (preferably small)
- 1 garlic clove
- 1 chilli pepper
- 2 spring onions
- Chickpeas (drained) 240 grams
- Drizzle of olive oil
- 2 teaspoons curry powder
- Juice of 1 lime + extra for serving
- 50 ml water
- 15 grams of butter
- 30 grams of coriander freshly chopped
- 40 grams of feta (crumbled)
- 80 grams of arugula or raw baby spinach
Start with washing the tomatoes, drain and then cut each tomato in 4 small pieces. Peel and smash the garlic. Then cut the chilli pepper in half, get rid of the seeds and cut thin slices, cut the spring onions in thin slices as well. Then drain the chickpeas.
Put a pan on medium heat, add a drizzle of olive oil, then the chilli and garlic wait until they’re sizzling and the smell is great! Then add the tomatoes and leave on high flame for a couple of minutes, stir in between. Then add the chickpeas, curry powder, juice of 1 lime and some water. Mix everything and wait until the water is almost completely evaporated, but there’s still a glazy layer on the mixture. Then add the butter and half of the coriander, leave the rest for serving.
Leave the mixture for another 5 minutes on high flame, so the chickpeas get bronzed. Meanwhile crumble the feta and cut some slices of lime.
Take the plates and add a layer of baby spinach or arugula. Then add the chickpea mixture, followed by feta, more coriander, spring onion and some extra lime.