Sauté butter with cumin and ginger, then add onions cut into strips and sauté until translucent.
Add dripping wet, sprouted chickpeas and steam over medium heat for about 15 minutes. The peas should still have a little bit of bite. Add sour cream or crème fraiche and remaining spices and season.
Serve sprinkled with cilantro. Place a baking dish with coconut flakes next to it (this is not everyone’s cup of tea, but it gives the dish the final touch!:-))
Natural rice goes well with it
and – should you have very hearty seasoning – a raita (a cup of natural yoghurt mix with some cucumber and tomato cubes and season with mint, salt u.
salt and a little pepper) **
Tip: Always use aromatic spices to refine your dishes!
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