Chickpea Coconut Curry

A creamy sauce that generously coats tender chickpeas. Toasted spices bring a smoky depth and a lingering warmth on the palate.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 831
• Protein: 31 g
• Carbs: 80 g
• Fat: 39 g

Ingredients

• 500 g Chickpea ( cooked and drained )
• 2 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( pressed )
• 3 tbsp Peanut oil
• 4 piece Round tomato ( finely diced )
• 400 ml Coconut milk
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tsp Ginger powder
• 1 tbsp garam masala
• 1 pinch Hot pepper en poudre optional
• 1 pinch Gray sea salt
• 1 piece Fresh cilantro ( chopped for garnish )

Instructions

1. Aromatic base

   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. Toasting spices

   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. Tomato base

   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. Simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Flavors develop even further the next day.