Chickpea curry

Ingredients

• 400 g cooked chickpeas
• 400 ml coconut milk
• 1 onion
• 2 garlic cloves
• 1 lime
• 1 tablespoon Spanish tomato sauce (tomate frito)
• 1 piece ginger root (20 g)
• 1 teaspoon turmeric
• 4 g coriander seeds
• 1 dried red chili
• 1 teaspoon ground cumin
• 1 tablespoon curry powder
• 30 ml olive oil
• Salt, to taste
• Cilantro (parsley also works)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of cilantro
• What to use instead of chickpeas
• What to use instead of dried red chili
• What to use instead of coconut milk
• What to use instead of lime
• What to use instead of Spanish tomato sauce (tomate frito)

Instructions

1. Chop the onion and garlic cloves.
2. Pour the olive oil into a skillet and gently cook the chopped onion and garlic.
3. Add salt and cook over medium-low heat until the onion is translucent.
4. Cut the chili into small pieces and, if you want it milder, remove the seeds.
5. Grate the ginger and add it to the skillet along with the chopped chili.
6. Put the ground cumin, curry powder, turmeric and coriander seeds in a mortar and grind them.
7. Add the spice mix to the skillet and toast it lightly.
8. Add the tomato sauce and chickpeas to the skillet and mix them with everything else.
9. Pour in the coconut milk and let the curry simmer for 10-15 minutes, until it thickens.
10. Add lime juice to taste and serve, with white rice if you like.

Nutrition facts

Approximate, per serving (about 278 g). Calculated with data from USDA FoodData Central.