Recipe for Chickpea curry

How to make Chickpea curry

1. 1. Place the chickpeas in cold water the day before to soak - rinse them in running water in a sieve first, then put them in a pan, pour on 3 glasses of cold water and leave to soak overnight. Don’t pour out the water they soak in. Boil altogether with a pinch of salt. Cover, reduce the heat and boil for around 90 minutes until soft. Don’t pour away the water afterwards.

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2. 2. Glaze the peeled and diced onion in 1 tbs of oil in a wide pan. Season with salt, add finely grated ginger and fry while stirring for around 2 minutes until it starts to brown slightly.

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3. 3. Add the spices: cardamom, ground cumin, turmeric, cinnamon, coriander, sweet and hot paprika, then fry for a short while. Drizzle with the water from the chickpeas if the ingredients start to stick to the pan, fry everything for another minute.

4. 4. Peel and dice the tomatoes, add to the pan, pour in the tomato purée, salt and boil for around 7 minutes, stirring frequently.

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5. 5. Add the chickpeas and the water they were boiled in along with half a glass of water and bring to the boil. Boil for 20 - 30 minutes uncovered on a moderate heat, stirring

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6. 6. frequently.

7. 7. Mix the coconut milk in a bowl with several tbs of warm water, add a few tbs of the stock, and stir again. Gradually pour into the pan with the rest and stir vigorously with a spoon. Cook everything on a moderate heat for another 15 minutes until the sauce thickens and its flavour intensifies, in the meantime stir frequently.

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