Lebanese Chickpea Curry

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. Rinse and drain 400 g of chickpeas if using canned ones. Set these aside as you'll need them shortly. Measure out 1 tsp of cumin and have fine sea salt and black pepper ready for seasoning later.
2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium heat. Add the diced onion to the pot and stir occasionally, cooking until the onion becomes translucent and soft, releasing its sweet aroma. This will take a few minutes, and it's important to ensure the onion doesn't brown, as you want a gentle, sweet base for the curry.
3. Add the diced tomatoes to the pot with the softened onions. Stir to combine and allow the tomatoes to cook down until they start to break apart and meld with the onions, creating a fragrant, slightly thickened base. This will take a few minutes, and you'll notice the mixture turning a rich, deep color.
4. Stir in the 1 tsp of cumin, allowing it to toast slightly in the pot for about a minute. This will release its warm, earthy aroma, enhancing the flavor of the dish. Add the chickpeas to the pot, stirring well to coat them in the aromatic mixture.
5. Reduce the heat to low and let the curry simmer gently, stirring occasionally, until the chickpeas are heated through and the flavors are well combined. The texture should be thick and cohesive, with the chickpeas tender yet holding their shape.
6. Taste the curry and season with fine sea salt and black pepper to your liking. This is a personal touch, so adjust the seasoning until it suits your taste. Serve the Lebanese Chickpea Curry warm, ideally with fresh bread or rice, inviting everyone to share and enjoy.