chickpeas

Ingredients

• 1 1/2 fl. red lentils 
• 4 tablespoons of olive oil 
• 1 medium chopped onion 
• 4 cloves of chopped garlic 
• 1 1/2 tablespoon of curry powder 
• 1 chopped tomato 
• 1 liter of vegetable broth 
• salt 
• 6 tbsp strained yoghurt 
• a little chopped parsley

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Method

We put the chickpeas, from last night, into the water to inflate. Water to cover them.
The next day, boil them in the kettle for about 10 minutes and strain them. If we have chickpeas with their bark, we scrub them to leave as much as possible.
Boil the onion, with the pepper, for a little while pour the scrotum together with the carrot. Turn off the tomato, pour the salt and pepper and let it take 2-3 boils.
Finally, add the parsley.
In a clay pot that is covered, spread the chickpeas and pour it with the sauce that we prepared. Pour them into the oven and bake for about 2 hours.
Before the baking time is over, we uncover the color of our little bag.