Chickpea Curry

Serves 6

50 min

A creamy coconut chickpea curry with warm spices, tomatoes, and wilted greens, finished with fresh herbs.

prepPreheat a 12-inch heavy-bottomed sauté pan or medium Dutch oven over medium-high heat
30 ml avocado oil or neutral-flavored oil	Toast coriander & cumin seeds, 1 min	Off heat, stir in lemon juice, herbs, salt & pepper; rest 5–15 min
2 teaspoons coriander seeds	Toast coriander & cumin seeds, 1 min
1 heaping teaspoon cumin seeds	Add curry leaves, cover, 20 sec
15 to 20 fresh curry leaves, or 30 dried curry leaves (optional but recommended)	Add curry leaves, cover, 20 sec
1 large yellow or red onion, finely diced	Add onion & salt, cook 5 min until colored
6 garlic cloves, minced	Add garlic, ginger, peppers, cook 1–2 min
2-inch piece fresh ginger, minced or grated
1 to 3 serrano peppers, diced
2 tablespoons curry powder	Add ground spices & tomato paste, stir 90 sec
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
¼ teaspoon ground turmeric
2 tablespoons tomato paste
227 g Roma tomatoes, diced	Add tomatoes & salt, cook 5 min until soft
2 teaspoons Diamond Crystal kosher salt	Add tomatoes & salt, cook 5 min until soft
2 (425 g) cans chickpeas, drained and rinsed	Add chickpeas, coconut milk, water, tahini, sugar; simmer 15–20 min covered
1 (400 ml) can full-fat coconut milk
120 ml water
3 tablespoons tahini, well-stirred
1/2 teaspoon organic cane sugar, brown sugar, or coconut sugar
1 small head of Swiss chard or lacinato kale	Add Swiss chard, simmer 4–5 min until wilted
2 teaspoons garam masala	Stir in garam masala
1 big handful of cilantro leaves and tender stems, chopped
1 big handful of fresh mint leaves, chopped
½ to 1 tablespoon freshly squeezed lemon or lime juice, to taste
Lots of freshly ground black pepper
Salt to taste (about ½ teaspoon kosher salt)

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