Chickpeas in Curry

For the chickpea curry, first prepare the chickpeas. To do this, soak the chickpeas covered with water for one night. Now cook them with the soaking water and salted water in a large saucepan for 1 to 1 1/2 hours. Drain the chickpeas, reserving the cooking water.

In the meantime, rinse and dry the chicken drumsticks. Mix oil, salt and pepper. Brush the drumsticks with it. Place in the greased pan and roast in the heated oven at 225 °C (gas mark 4) for 30 to 40 minutes or in the roasting pan for about half an hour until golden brown.

In the meantime, remove the peel from the onions and garlic clove. Cut onions into cubes, chop garlic finely. Heat fat in a saucepan. Saute onions and garlic in it until golden brown.

Add curry and flour and sauté briefly while stirring. Deglaze with 250 ml of the collected cooking water and simmer the sauce gently for 5 to 10 minutes. Season with salt, cinnamon, lemon juice and sugar.

Wash the tomatoes and cut them into pieces. Add to the sauce with the chickpeas and heat briefly.

Rinse parsley and chop finely. Arrange chickpeas with sauce on a platter and sprinkle with parsley (or cilantro). Serve the chickpea curry with the chicken drumsticks immediately.

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