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Korean Chickpea Curry

Serves 4 to 6 Entree vegetarian

Korean Chickpea Curry

Korean Chickpea Curry finds its place on home tables, crafted with the intuitive touch of seasoned family cooks. This dish isn't reserved for special occasions; it's a comforting staple that appears whenever a hearty, nourishing meal is called for. The preparation speaks to the heart of Korean home cooking, where ingredients are measured by experience rather than exact quantities, and the table is always set for sharing.

The curry offers a robust medley of flavors, where tender chickpeas mingle with the sweet sharpness of onions and the juicy depth of tomatoes. The cumin provides a subtle warmth, while salt and black pepper are adjusted to your liking, ensuring every bite resonates with personal taste. Generous use of oil enriches the texture, making each mouthful both satisfying and comforting.

Ingredients

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

Method

  1. Start by finely dicing 1 onion and 2 tomatoes. Drain and rinse 400 g chickpeas in a colander under cold running water. This preparation ensures even cooking and a balanced flavor throughout the dish.
  2. In a large, heavy-bottomed pot, heat 2 tbsp oil over medium heat. Add the diced onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking releases the onion's sweetness, forming a flavorful base for the curry.
  3. Add 1 tsp cumin to the softened onions, stirring it in for about 1 minute until the aroma is rich and fragrant. This step blooms the spice, enhancing its flavor.
  4. Stir in the diced tomatoes, allowing them to cook down until they start to break apart and meld with the onions, forming a thick, cohesive sauce. This should take about 5 to 8 minutes, and the mixture should look glossy and well combined.
  5. Add the rinsed chickpeas to the pot, stirring to coat them in the tomato-onion mixture. Let them simmer gently, stirring occasionally, until the chickpeas are heated through and have absorbed some of the sauce, 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, adjusting the seasoning as necessary to ensure a balanced flavor. Serve the Korean Chickpea Curry hot, ideally with rice or bread, for a comforting meal perfect for sharing.
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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