Colombian Chickpea Curry 2

Ingredients

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

Method

1. Start by preparing the ingredients: finely chop 1 onion and 2 tomatoes. Rinse and drain 400 g of chickpeas if using canned, or have them cooked and ready if using dried. Season the chopped tomatoes with a pinch of fine sea salt and black pepper to taste, allowing the flavors to meld while you work on the next steps.
2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking allows the onion to release its sweetness, which will form the base of the curry.
3. Add 1 tsp of cumin to the softened onions, stirring well to coat them in the spice. Cook for another 2 minutes until the cumin becomes fragrant, which means it's releasing its oils and flavors into the dish.
4. Stir in the seasoned tomatoes, mixing them well with the onion and cumin. Cook until the tomatoes break down into a thick, pulpy sauce, which should take about 10 minutes. The mixture should be rich and aromatic, with no large chunks of tomato remaining.
5. Add the chickpeas to the pot, stirring to combine them with the tomato mixture. Allow the chickpeas to simmer in the sauce for about 10-15 minutes, stirring occasionally. The chickpeas should be tender and well-coated with the sauce, absorbing the flavors of the cumin and tomatoes.
6. Taste the curry and adjust the seasoning with more fine sea salt and black pepper if needed. The final dish should have a balanced flavor, with the warmth of the cumin complementing the sweetness of the onions and the acidity of the tomatoes. Serve the curry warm, ideally with rice or bread, and enjoy the communal spirit of Colombian home cooking.