4. the best chickpea curry

soup and curry season has arrived

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In case you missed last week’s Kitchen Diaries post, check it out here.

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The best types of meals are the ones that are easy to make and delicious to have every time; this is one of those dishes. This recipe uses pantry staples that your bound to have in your cupboard all the time and it’s a one-pot recipe, my favourite kind. With cold weather descending upon us, this makes for a great warming up dish.

Fun fact: Chickpeas are one of the earliest cultivated legumes. Remains of chickpeas from the Middle East have been found that are roughly 7,500 years old. The more you know, the more you grow.

Bon Appetit!

Chickpea curry

Ingredients

• 2 tablespoons oil

• 1 medium red onion or yellow onion, diced

• 1 can of tomatoes, diced

• sea salt & ground black pepper, to taste

• 2 cans chickpeas, drained & rinsed (454g)

• 3 garlic cloves, minced

• 1 ½ tablespoons garam masala

• 1 teaspoon curry powder

• ¼ teaspoon cumin

• 1 can of canned coconut milk

• 2 teaspoons flour (for thickening the sauce)

• Rice, to serve

• Naan, to serve (optional)

Method

• In a deep pot over medium-high heat, add the coconut oil.

• Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.

• Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.

• Add in the coconut milk and stir again. Add in the flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.

• Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and serve with rice of your choosing. Add some coriander as a garnish.

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If you have any cookbook or recipe suggestions? My DMs are always open @natcrx or let’s chat in the comments below!

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