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For 4-6 people
500 g of boiled chickpeas
2 or 3 cloves of garlic, minced
1 piece of fresh ginger, grated (about 4-5 cm)
1 finely chopped onion
2 tablespoons oil
2 teaspoons of curry
Fry the onion and garlic in oil, add the curry and let it warm up.
Unite also ginger, then the cooked chickpeas and let them warm up slowly.
Add salt to taste.
The chickpea must remain whole if tend to dry out, add a few tablespoons of water.