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Korean Chickpea Curry 2

Serves 4 to 6 Entree vegetarian

Korean Chickpea Curry 2

Korean Chickpea Curry 2 captures the essence of a Korean home kitchen, where ingredients are seasoned by intuition and dishes are crafted for communal enjoyment. This version reflects the everyday practice of Korean family cooks, who rely on a balance of hand-judged salt and a generous touch of oil, creating a dish that is both comforting and familiar on any given night.

The result is a hearty and flavorful curry, where the tender chickpeas meld with the sweetness of tomatoes and the warmth of cumin. Each bite brings a satisfying texture, complemented by the subtle bite of black pepper. It's a dish meant to be savored slowly, inviting everyone at the table to share in its simple yet profound pleasures.

Ingredients

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

Method

  1. Start by preparing your ingredients. Drain and rinse 400 g of chickpeas thoroughly under cold water and set them aside. Finely chop 1 onion and 2 tomatoes, keeping them separate. This preparation ensures that each ingredient is ready to be added at the right moment, allowing the flavors to meld properly.
  2. In a large skillet or saucepan, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, which should take about 5 to 7 minutes. This slow cooking releases the onion's natural sweetness, forming the base of the curry.
  3. Add 1 tsp of cumin to the softened onions, stirring well to coat the onions with the spice. Cook for another minute until the cumin becomes fragrant, which indicates that the spice has released its essential oils and flavors.
  4. Add the chopped tomatoes to the pan, stirring them into the onion and cumin mixture. Cook until the tomatoes break down and form a thick, pulpy sauce, which should take about 5 minutes. This step is crucial as it creates a rich, flavorful base for the curry.
  5. Stir in the drained chickpeas, ensuring they are well coated with the tomato and onion mixture. Cook for an additional 10 minutes, stirring occasionally, until the chickpeas are heated through and have absorbed some of the sauce. The chickpeas should be tender and the sauce should have a slightly thickened consistency.
  6. Season the curry with fine sea salt and black pepper to taste, stirring well to combine. Taste and adjust the seasoning if necessary, ensuring the flavors are balanced. Serve the Korean Chickpea Curry 2 hot, ideally with rice or bread, and enjoy the dish as it's meant to be shared at the table.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

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

Available soon on Amazon…

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