American Chickpea Curry

Ingredients

• 400 gchickpeas — cooked
• 1onion
• 2tomatoes
• 2 tbspoil
• 1 tspcumin
• to tastefine sea salt and black pepper

Method

1. Start by dicing 1 onion and 2 tomatoes into small, even pieces. This ensures they cook evenly and blend well into the curry. Drain and rinse 400 g chickpeas thoroughly under cold water to remove any canning liquid, which can affect the taste of the dish.
2. In a large skillet or saucepan, heat 2 tbsp oil over medium heat. Once the oil shimmers, add the diced onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft. This should take about 5-7 minutes, and you'll notice a sweet aroma as the onion releases its sugars.
3. Sprinkle 1 tsp cumin over the softened onions and stir for about 1 minute until the cumin becomes fragrant. This step blooms the spice, enhancing its flavor throughout the dish.
4. Add the diced tomatoes to the skillet, stirring them into the onion and cumin mixture. Cook until the tomatoes break down and create a thick, saucy base. You'll know it's ready when the tomatoes have lost their shape and the mixture is slightly thickened.
5. Stir in the drained chickpeas, ensuring they are well-coated with the tomato-onion mixture. Cook for another 10 minutes, stirring occasionally, until the chickpeas are heated through and have absorbed some of the flavors. The chickpeas should be tender and the sauce should cling to them.
6. Season the curry with fine sea salt and black pepper to taste. Stir well and taste the curry, adjusting the seasoning as needed. Serve the American Chickpea Curry warm, ideally with a side of rice or bread for a complete meal.