Chickpea Coconut Curry
Ingredients
- 500 gcanned chickpeas (cooked and drained)
- 2 pcYellow onion (finely chopped)
- 3 pcGarlic (pressed)
- 3 tbspPeanut oil
- 4 pcRound tomato (finely diced)
- 400 mlCoconut milk
- 1 tspCumin seeds
- 1 tspTurmeric powder
- 1 tspGinger powder
- 1 tbspgaram masala
- 1 pinchHot pepper en poudre
- 1 pinchGray sea salt
- 1 pcFresh cilantro (chopped for garnish)
Method
A creamy sauce that generously coats tender chickpeas. Toasted spices bring a smoky depth and a lingering warmth on the palate.
- 1
Chop onions and garlic. Heat peanut oil in a sauté pan. Toss in the cumin seeds; they should sizzle immediately. Add onions and sweat them until they become translucent and soft.
- 2
Stir in garlic, ginger, and turmeric. Heat for one minute to release the essential oils from the spices. The aroma should become intense without the garlic browning too much.
- 3
Add the finely diced tomatoes. Reduce over medium heat until the liquid evaporates and a thick paste forms at the bottom of the pan.
- 4
Pour in the drained chickpeas and coconut milk. Bring to a gentle simmer. The sauce will thicken and take on a deep ochre color. The chickpeas should be tender when pressed with a fork.
Frequently asked questions
How do you get this dish right?
- If the sauce reduces too quickly, add a splash of mineral water to maintain creaminess.
- Always add garam masala at the end of cooking to preserve its volatile aromas.
- Oil should bead on the surface at the end of cooking, signaling that the spices are perfectly cooked.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Flavors develop even further the next day.
