Persian Chickpea Curry 2

Ingredients

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

Method

1. Start by peeling and finely chopping 1 onion. Dice 2 tomatoes into small pieces. Drain and rinse 400 g chickpeas thoroughly under cold water. Set these aside, as they will be added in stages to build the curry's layers of flavor.
2. In a large, heavy-bottomed pot, heat 2 tbsp oil over medium heat. Add the chopped onion, stirring occasionally, and cook until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking releases the onion's sweetness, which forms the curry's base.
3. Add 1 tsp cumin to the softened onions, stirring continuously for about 1 minute until the cumin becomes fragrant. This step blooms the spice, releasing its essential oils and enhancing the dish's aroma.
4. Add the diced tomatoes to the pot, stirring them into the onion and cumin mixture. Cook until the tomatoes break down and meld with the onions, forming a thick, cohesive sauce. You'll know it's ready when the tomatoes have lost their shape and the mixture is a rich, red-orange color.
5. Stir in the chickpeas, ensuring they are well-coated with the tomato and onion mixture. Cook for another 10-15 minutes, stirring occasionally, until the chickpeas are heated through and have absorbed some of the sauce's flavor. The curry should have a thick, stew-like consistency, with the chickpeas tender but not mushy.
6. Taste the curry and season with fine sea salt and black pepper to your preference. The salt should enhance the natural flavors without overpowering them. Once seasoned, remove the pot from heat and let it sit for a few minutes to allow the flavors to settle before serving.