Indian Chickpea Curry 2

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 2 tomatoes. Drain and rinse 400 g chickpeas thoroughly under cold water. This ensures that any excess starch or preservatives are removed, which can affect the taste and texture of the curry.
2. In a large, heavy-bottomed pan, heat 2 tbsp of oil over medium heat. Add 1 tsp cumin seeds and let them sizzle until they turn a shade darker and release a nutty aroma, about 30 seconds. This step is crucial as it infuses the oil with a deep, earthy flavor.
3. Add the chopped onion to the pan. Stir occasionally and cook until the onion becomes translucent and soft, which should take about 5-7 minutes. The onion should not brown; it should be soft enough that it can be easily mashed with the back of a spoon.
4. Introduce the chopped tomatoes to the pan. Cook them until they break down and form a thick paste, stirring occasionally. This should take about 10 minutes, and you'll know it's ready when the oil starts to separate from the tomato mixture.
5. Add the rinsed chickpeas to the pan, stirring them into the onion and tomato base. Season with fine sea salt and black pepper to taste. Cook for another 10 minutes, allowing the chickpeas to absorb the flavors and heat through. The chickpeas should be tender and the sauce should cling to them without being too watery.
6. Taste the curry and adjust the salt if necessary. The flavors should be balanced, with a hint of cumin and a slight tang from the tomatoes. Serve the curry hot, ideally with rice or Indian bread, for a complete meal.