Lebanese Chickpea Curry 2

Ingredients

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

Method

1. Begin by preparing your ingredients. Dice 1 onion finely and chop 2 tomatoes into small cubes. Drain and rinse 400 g of chickpeas thoroughly. Measure out 2 tbsp of oil and 1 tsp of cumin, keeping fine sea salt and black pepper handy for seasoning later.
2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the diced onion. Cook gently, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma, about 5 to 7 minutes.
3. Add the chopped tomatoes to the pot with the softened onions. Stir in 1 tsp of cumin, allowing the spices to infuse the mixture. Cook until the tomatoes break down and form a thick, slightly chunky sauce, which should take about 10 minutes. The mixture should be fragrant and the tomatoes should have lost their raw edge.
4. Stir in the drained chickpeas, ensuring they are well-coated with the onion and tomato mixture. Lower the heat slightly and let the chickpeas simmer in the sauce, stirring occasionally. Cook until the chickpeas are heated through and have absorbed some of the flavors, about 10 to 15 minutes. The sauce should thicken slightly and cling to the chickpeas.
5. Taste the curry and season with fine sea salt and black pepper according to your preference. Stir well to incorporate the seasoning evenly. The chickpeas should be tender and the sauce should have a balanced flavor with a hint of cumin.
6. Serve the Lebanese Chickpea Curry warm, ideally with flatbread or rice. This dish is meant to be shared, embodying the communal spirit of Lebanese home cooking.