Indian Chickpea and Vegetable Kofta Curry | Creamy Indian One-Pot Dish

Rinse and thoroughly drain the chickpeas in a colander, then mash them coarsely with a fork or potato masher in a deep mixing bowl.

Finely grate the carrot. Peel 1 onion, 2 cloves of garlic, and half of the ginger (10 g), then finely chop them.

Add the vegetables to the mashed chickpeas. Stir in 40 g of plain flour, half a teaspoon of salt, half a teaspoon of ground cumin, and 1 teaspoon of curry powder. Knead thoroughly into a pliable mixture, then shape into walnut-sized balls (about 12-14 pieces).