Home Cook Together. Celebrate Life.

PeruvianAuthentic Cuisine

Peruvian Chickpea Curry 2

Serves 4 to 6 Entree vegetarian

Peruvian Chickpea Curry 2

Peruvian Chickpea Curry 2 brings the warmth of home kitchens directly to the table, with a recipe that's been carefully handed down through generations. This dish captures the essence of everyday Peruvian cooking, where ingredients are measured by feel and instinct rather than precision. It's a staple on family tables, often appearing in the comfort of weekday dinners, where its simplicity and heartiness are celebrated.

The curry's flavors are both vibrant and grounding, with chickpeas offering a creamy texture that complements the tang of ripe tomatoes and the subtle heat of cumin. A generous splash of oil binds it all together, while salt and pepper are added with a practiced hand, finely tuning the dish to individual taste. This is a dish that invites communal enjoyment, where the table is a place of shared sustenance and joy.

Ingredients

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

Method

  1. Start by preparing your ingredients. Dice 1 onion finely and set aside. Chop 2 tomatoes into small pieces, ensuring they are roughly the same size for even cooking. Rinse 400 g of chickpeas under cold water if using canned, or ensure they are fully cooked if using dried. Season the chickpeas with a pinch of fine sea salt and a dash of black pepper to taste, setting them aside for later use.
  2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the diced onion. Stir occasionally, cooking the onion until it becomes translucent and soft, which should take about 5 to 7 minutes. This slow cooking releases the onion's sweetness, forming the base of the curry.
  3. Add 1 tsp of cumin to the softened onions, stirring well to coat the onions in the spice. Cook for an additional minute until the cumin is fragrant, which will deepen the flavor of the curry. Then, add the chopped tomatoes to the pot, stirring to combine with the onion and cumin mixture.
  4. Allow the tomatoes to cook down, stirring occasionally, until they begin to break down and form a sauce-like consistency. This should take about 5 to 10 minutes. You will know it's ready when the tomatoes have softened significantly and the mixture has thickened slightly.
  5. Add the seasoned chickpeas to the pot, stirring them into the tomato and onion mixture. Cook for another 10 minutes, stirring occasionally, until the chickpeas are heated through and have absorbed some of the curry flavors. The dish should have a thick, stew-like consistency, with the chickpeas well-coated in the sauce.
  6. Taste the curry and adjust the seasoning with more fine sea salt and black pepper if needed. The flavors should be balanced, with a hint of cumin and the sweetness of the tomatoes coming through. Serve the Peruvian Chickpea Curry 2 hot, ideally with rice or bread, and enjoy the communal spirit of Peruvian home cooking.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Peruvian cuisine