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Peruvian Chickpea Curry

Serves 4 to 6 Entree vegetarian

Peruvian Chickpea Curry

Peruvian Chickpea Curry is a staple of home-cooked meals, a dish that finds its roots in the humble kitchens of Peru. It is not reserved for special occasions but is rather a familiar presence on the everyday table, where its simplicity and heartiness are cherished. The recipe is passed down through generations, with each cook adding their signature touch, often without the need for strict measurements, letting intuition guide the seasoning.

This curry delivers a comforting warmth, with the earthy depth of chickpeas harmonizing with the sweet acidity of tomatoes and the aromatic kick of cumin. The onions, softened in generous oil, lend a subtle sweetness, while salt and black pepper are adjusted to personal preference, creating a dish that feels like a warm embrace. It is a celebration of everyday flavors, meant to be shared and savored with those around you.

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 of chickpeas under cold water to remove any excess brine. This preparation ensures that all ingredients are ready to be added to the pan without delay, allowing for a smooth cooking process.
  2. In a large, heavy-bottomed pan, heat 2 tbsp of oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft. This should take about 5 to 7 minutes, and the onion should not brown but rather become sweet and tender, forming the base of the curry.
  3. Add the chopped tomatoes to the pan with the softened onions. Stir in 1 tsp of cumin, allowing the spices to bloom in the oil. Cook until the tomatoes break down and meld with the onions, creating a fragrant, cohesive mixture. The tomatoes should lose their shape and the mixture should start to thicken slightly.
  4. Add the drained chickpeas to the pan, stirring them into the onion and tomato mixture. Season with fine sea salt and black pepper to taste. Cook the chickpeas until they are heated through and have absorbed the flavors of the spices and vegetables, about 10 minutes. The chickpeas should be tender and the sauce should have a slightly thickened consistency.
  5. Taste the curry and adjust the seasoning with more salt or pepper if needed. The flavors should be well balanced, with the cumin providing warmth and the tomatoes adding a slight tang. Serve the Peruvian Chickpea Curry hot, ideally with rice or bread for a complete meal.
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…

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