Chickpea Coconut Curry
Today we travel to the Middle East and specifically to India. The aromas of this recipe will fill your kitchen, while at the same time, the taste of this dish will satisfy even those who don't like chickpeas. It is a unique recipe that you should not miss!
Ingredients
- 500 g chickpeas (boiled)
- 1 yellow onion
- 2 cloves of garlic
- 400 ml coconut milk
- 400 g chopped tomatoes (either canned or fresh)
- 3 tbsp. coconut oil
- 2 tbsp. corn flour
- 1 tbsp. curry
- 1 tsp. garam masala
- 1 tsp. smoked paprika
- ¼ tsp. cumin
- ¼ tsp. tumeric
- ¼ tsp. powdered ginger
- 1 tsp. salt
- 1 pinch of pepper
- juice of ½ lime
- fresh coriander
Instructions
- Peel and finely chop the onion and garlic cloves.
- Add the coconut oil to a pan and once it is hot, fry the onion for 4 minutes.
- Then, add the garlic and ginger and continue for 1 minute.
- Add the curry, garam masala, cumin, turmeric, salt, and pepper and mix.
- Add tomatoes and chickpeas. Wait for about 4-5 minutes for the liquids to evaporate.
- Add the coconut milk, reduce the intensity of the eye to medium and let it "set" for 10 minutes.
- Once it is ready, add the lime juice.
- Serve it while it is hot with rice and fresh coriander.
- Enjoy!