Chickpeas with vegetables and dates

Chickpeas can be prepared in so many variations. Today there are chickpeas with vegetables and dates. Serve with quinoa and diced avocado.

Preparation

1. Heat some olive oil in a saucepan over medium heat.
2. Add onions and carrots and fry for 5 minutes, or until the two are soft and golden.
3. Stir in garlic, cumin, coriander, ginger and cinnamon and fry for 30 seconds. Add tomatoes, chickpeas and water and bring to a boil.
4. Reduce heat and cook for 10 minutes. If necessary, add a little water.
5. Stir dates and lemon juice into the pot, season with salt and pepper and simmer for a few more minutes and sprinkle with coriander.

Ingredients

• 2 tbsp olive oil
• 1 large chopped onion
• 2 finely chopped garlic cloves
• 2 finely diced carrots
• 1/2 red finely chopped chili
• 1 tsp cumin
• 1 tsp dried coriander
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1 can of chopped tomatoes
• 600 g cooked chickpeas
• 300 ml water
• 8 large chopped dates without stone
• 1/2 lemon, juice
• Freshly chopped coriander
• Salt
• Pepper