Indonesian 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 dicing 2 tomatoes. Drain and rinse 400 g of chickpeas thoroughly to remove any excess liquid. Season the chickpeas with a pinch of fine sea salt and black pepper to taste, ensuring the flavors are well distributed. Set these prepared ingredients aside for easy access during cooking.
2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally and cook until the onion becomes translucent and soft, releasing a sweet aroma, which should take about 5 to 7 minutes.
3. Add 1 tsp of cumin to the softened onions. Stir continuously for about 1 minute until the cumin becomes fragrant and slightly toasted, enhancing its earthy aroma and flavor.
4. Introduce the diced tomatoes to the pot, stirring them into the onion and cumin mixture. Cook until the tomatoes break down and meld into a thick, rich sauce, which should take about 5 minutes. The mixture should appear cohesive with the oil starting to separate slightly from the tomatoes.
5. Add the seasoned chickpeas to the pot, stirring them into the tomato mixture. Lower the heat slightly and let the chickpeas simmer gently, allowing them to absorb the flavors of the sauce. Stir occasionally and cook until the chickpeas are heated through and the sauce has thickened to your desired consistency, about 10 to 15 minutes.
6. Taste the curry and adjust the seasoning with additional fine sea salt and black pepper if needed. The flavors should be balanced, with the cumin providing warmth and the tomatoes adding a slight tang. Serve the Indonesian Chickpea Curry 2 hot, ideally with steamed rice or flatbread for a complete meal.