Chickpea curry
Ingredients
- chickpeas | 400g
- chilly pepper | 1 or 2
- onion | 1
- garlic cloves | 3
- ginger | 1 bit
- tomatoes | 2
- kale or spinash | some
- coconut milk | 400ml
- water or veggies stock | 120ml
- tomato paste | 2 Tsp
- cane sugar | 1/2 tsp
- garam masala | 2 tsp
- curry powder | 1 1/2 tsp
- cinnamon | 1/2 tsp
- nutmeg | 1/2 tsp
- cumin | 1 tsp
- tumeric | 1/4 tsp
- mint leaves | some
- coriander | some
- lime | 1
Steps
Dice the onion.
Dice the tomatoes.
Mince the garlic and the ginger together.
Slice the chily pepper.
Rince the chickpeas.
Assemble all the spices together, exept for the garam masala.
Start by cooking the onion in a few Tsp of neutral oil.
Let them color a bit but don´t let them get brown. Add a splash of water if needed.
Then proceed to add the garlic, ginger and chily pepper.
Cook for 5 minutes.
Add the spices and let them toast for 2 minutes.
Then add the tomato paste and cook for 1 minute, stiring frequently.
Finally add the tomatoes and salt and cook for 5 minutes.
Add the coconut milk as well as the chickpeas, the water and the sugar. Stir all together and bring to a boil.
Then cover, lower the fire and simmer for at least 20 minutes.
Meanwhile, prepare the greens.
Add them all together after the simmer time and cook for 5 minutes.
Take off the heat and squize in some lime juice, the coriander and the mint.
Finally stir in the garam masala.
Notes
- use dry or fresh curry leaves if possible for a deeper flavor. They should be toasted first, before cooking the onions.
- possible to add 3 Tsp of tahini as well. Should be added when adding the coconut milk.
- might as well toast some cumin and coriander seed and add them at the very beginning.