Pakistani Chickpea Curry 2

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 2 tomatoes. Drain and rinse 400 g chickpeas thoroughly under cold water. This preparation ensures that all ingredients are ready to be added in sequence without delay, maintaining the flow of cooking.
2. In a large, heavy-bottomed pot, heat 2 tbsp oil over medium heat. Add the chopped onion and 1 tsp cumin. Stir occasionally, cooking until the onion becomes translucent and soft, and the cumin releases a warm, nutty aroma. This forms the flavorful base of the curry.
3. Add the chopped tomatoes to the pot. Stir them into the onion mixture, allowing them to cook down and soften. The tomatoes should break down into a thick, chunky sauce, which will take on a deeper red color as they cook.
4. Once the tomatoes have softened, add the drained chickpeas to the pot. Stir well to coat the chickpeas in the tomato-onion mixture. Allow them to simmer gently, absorbing the flavors and becoming tender.
5. Season the curry with fine sea salt and black pepper to taste. Stir well, ensuring the seasoning is evenly distributed. The chickpeas should be tender but still hold their shape, and the sauce should be thick enough to coat them without being too watery.
6. Taste the curry and adjust the salt if necessary. Serve the Pakistani Chickpea Curry 2 hot, ideally with warm naan or steamed rice, inviting everyone to share in this comforting, flavorful dish.