Filipino 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 release their flavors properly. Rinse 400 g of chickpeas under cold water to remove any canning liquid, if using canned chickpeas, and set them aside.
2. In a large pan, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the diced onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, which should take about 5-7 minutes. This slow cooking releases the onion's sweetness, forming the base of the curry.
3. Add 1 tsp of cumin to the softened onions. Stir continuously for about 1 minute until the cumin becomes fragrant, which indicates that the spices have bloomed and are ready to impart their full flavor to the dish.
4. Add the diced tomatoes to the pan. Cook them with the onions and cumin until the tomatoes break down and form a thick, saucy consistency. This should take about 5-10 minutes. The mixture should be slightly thickened and the tomatoes should lose their raw edge.
5. Stir in the rinsed chickpeas, ensuring they are well-coated with the tomato-onion mixture. Cook for another 5-10 minutes, allowing the chickpeas to absorb the flavors and heat through. The chickpeas should be tender and the sauce should cling to them nicely.
6. Season the curry with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary. The dish should have a balanced flavor, with the warmth of cumin and the sweetness of the onions and tomatoes coming through.
7. Serve the Filipino Chickpea Curry hot, ideally with steamed rice or your preferred accompaniment. The curry should be rich and flavorful, perfect for sharing around the table.