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Japanese Chickpea Curry 2

Serves 4 to 6 Entree vegetarian

Japanese Chickpea Curry 2

Japanese Chickpea Curry 2 is a comforting dish that has found its way into the heart of home cooking in Japan. While curry is often associated with the iconic katsu or the rich beef variations, this chickpea version highlights the adaptability of Japanese cuisine to incorporate global ingredients with a local twist. Typically enjoyed as a cozy meal at home, it's perfect for a casual dinner where everyone can help themselves to seconds.

On the palate, this curry presents a gentle warmth, with softened onions and tomatoes forming a rich base. The cumin adds an aromatic depth, while chickpeas bring a satisfying texture. Generously seasoned and served with rice, it invites a relaxed dining experience, reflecting the heart of a Japanese home kitchen.

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. Rinse and drain 400 g of chickpeas if using canned. This preparation ensures even cooking and allows the flavors to meld together harmoniously.
  2. In a large saucepan or deep skillet, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook, stirring occasionally, until the onion becomes translucent and soft, releasing its natural sweetness, about 5-7 minutes.
  3. Add 1 tsp of cumin to the softened onions. Stir continuously for about 1 minute until the cumin becomes fragrant, enhancing the base flavor of the curry.
  4. Add the diced tomatoes to the pan, stirring to combine with the onion and cumin mixture. Cook until the tomatoes break down and form a thick sauce, which should take about 5 minutes. The mixture should be slightly chunky but well integrated.
  5. Stir in the drained chickpeas, ensuring they are well coated with the tomato-onion mixture. Continue to cook, stirring occasionally, until the chickpeas are heated through and the flavors have melded, about 10 minutes. The chickpeas should be tender but still hold their shape.
  6. Season the curry with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary to achieve a balanced flavor.
  7. Serve the Japanese Chickpea Curry 2 hot, ideally with steamed rice or naan, allowing everyone at the table to enjoy the warm, comforting flavors.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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