- olive oil - 2 items. spoons
- red onion - 1 piece
- garlic - 2 teeth
- peas (chickpeas) in cans - 850 Grams
- tomato sauce - 550 Grams
- water - 1 cup
- curry powder - 1 st. a spoon
- a bunch of fresh cilantro - 1/2 Pieces
Chop onion and garlic. Fry the onions and garlic in a large saucepan in olive oil over medium heat until soft (3-5 minutes). Drain the liquid from the canned peas and add to the pan. In addition, add the tomato sauce, water and curry powder. Mix everything together vainly. Bring the mixture to a boil over medium heat. While the peas are stewed, rinse the coriander cut the leaves, add them to the pan. Stir everything and continue to cook until the sauce thickens (about 20 minutes total). Periodically stir. Serve hot!
Servings: 6