Chickpea Curry
, 40 min, Serves 4
A creamy, aromatic chickpea curry with coconut milk, tomato, and warm spices; soft chickpeas in a rich sauce.
| prepPeel and finely chop ginger and garlic | ||||||
| prepFinely chop onions | ||||||
| prepIf using canned chickpeas, drain and rinse well | ||||||
| 30 ml oil (or ghee) | Heat oil, cook onions until golden | Garnish with cilantro, serve | ||||
| 240 g onions, finely chopped | ||||||
| 15 g ginger, peeled & finely chopped | Sauté ginger & garlic, 1–2 min | |||||
| 10 g garlic, peeled & finely chopped | ||||||
| 1½ teaspoons salt | Add spices, stir until fragrant | Stir in tomato, cook 4–5 min | Add chickpeas, water & coconut milk | Simmer covered 15 min, stir every 5 min | Stir in garam masala & sugar, taste | |
| 1 teaspoon Kashmiri red chili powder | ||||||
| ¼ teaspoon turmeric | ||||||
| 1 teaspoon cumin powder | ||||||
| 8 g coriander powder | ||||||
| 8 g curry powder | ||||||
| 360 ml fresh tomato puree | ||||||
| 500 g chickpeas, precooked or canned | ||||||
| 180 ml water or stock | ||||||
| 300 ml coconut milk | ||||||
| ½ to 1 teaspoon garam masala | ||||||
| 1 teaspoon sugar (optional) | ||||||
| 10 g coriander leaves, chopped | ||||||
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