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Filipino Chickpea Curry 2

Serves 4 to 6 Entree vegetarian

Filipino Chickpea Curry 2

Filipino Chickpea Curry 2 finds its place in the everyday rhythm of Filipino home cooking, where each meal is a canvas for personal touch. Crafted with an intuitive hand, it embraces the casual yet deliberate approach of a family cook who knows the precise pinch of salt or splash of oil needed. This dish isn't reserved for special occasions; it belongs at the heart of a weekday meal, shared around a table that welcomes all.

The curry delivers a comforting embrace, where tender chickpeas intermingle with the robust warmth of cumin and the gentle sweetness of sautéed onions and tomatoes. It's a dish that doesn't demand formality—just appetite and good company, inviting everyone to scoop and savor directly from the communal pot.

Ingredients

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

Method

  1. Start by finely chopping 1 onion and dicing 2 tomatoes. Drain and rinse 400 g chickpeas thoroughly under cold water to remove any canning liquid. This preparation ensures that the flavors meld well and the chickpeas are ready to absorb the spices.
  2. In a large pan, heat 2 tbsp oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion gently, stirring occasionally, until it becomes translucent and soft, which should take about 5-7 minutes. This slow cooking releases the onion's sweetness, forming a flavorful base.
  3. Add 1 tsp cumin to the softened onions, stirring well to coat the onions in the spice. Allow the cumin to cook for about 1 minute until it becomes fragrant, enhancing the dish's aromatic profile.
  4. Add the diced tomatoes to the pan, stirring them into the onion and cumin mixture. Cook until the tomatoes break down and release their juices, creating a thick sauce. This should take about 5 minutes, and you'll know it's ready when the tomatoes have softened and the mixture looks cohesive.
  5. Stir in the chickpeas, ensuring they are well coated with the tomato-onion mixture. Continue to cook for another 10 minutes, stirring occasionally. The chickpeas should be heated through and begin to take on the flavors of the curry.
  6. Taste the curry and season with fine sea salt and black pepper to your liking. The seasoning should bring out the flavors of the cumin and tomatoes without overpowering the dish. Once seasoned, the curry is ready to serve.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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