The creamy coconut milk perfectly blends with the tender chickpeas, leaving you with a comforting and satisfying meal. And the best part? You can spice it up just the way you like it. This recipe is bound to become a go-to favourite for its simplicity and flavour.
INGREDIENTS
1 tablespoon coconut oil
1 large red onion thinly sliced
3 cloves garlic minced
2.55 cm fresh ginger peeled and minced or grated
1 tablespoon garam masala
1/4 teaspoon ground turmeric
1/4 teaspooon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
250 gr diced tomatoes
400ml full-fat coconut milk
450 gr cooked chickpeas
2 tablespoon freshly-squeezed lime juice
chopped fresh coriander for serving
METHOD
In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.
Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.
Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste.
Serve hot, with rice or Naan, and garnish with chopped fresh corander.
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