Chickpea Curry
Ingredients
- 500 gcanned chickpeas (cooked and drained)
- 2 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 3 pcRound tomato (diced)
- 400 mlCoconut milk
- 2 tbspGround curry
- 1 tspGinger powder
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 0.5 pcFresh cilantro (chopped)
Method
A creamy coconut milk sauce that generously coats tender chickpeas. The smell of toasted curry and ginger fills the kitchen as the sauce gently reduces.
- 1
In a sauté pan, heat the olive oil. Sauté the minced onions and garlic until they become translucent and soft, without browning.
- 2
Add the curry powder and ginger. Mix for one minute to toast the spices; the aroma should become intense and deep.
- 3
Stir in the diced tomatoes. Let them cook down over medium heat until the juices evaporate and the mixture thickens into a glossy paste.
- 4
Pour in the chickpeas and coconut milk. Simmer gently until the sauce coats the back of a spoon. Finish with fresh chopped coriander.
Frequently asked questions
How do you get this dish right?
- Don't rush the onions; they must be soft to give body to the sauce.
- If the sauce reduces too much, loosen it with a splash of water to keep it creamy.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Flavors are even better the next day.
