Thai Chickpea Curry 2

Ingredients

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

Method

1. Begin by preparing the ingredients. Dice 1 onion and 2 tomatoes into small, even pieces to ensure they cook evenly. Drain and rinse 400 g of chickpeas under cold water to remove any excess liquid and set them aside. Measure out 1 tsp of cumin and have fine sea salt and black pepper ready for seasoning.
2. In a large, deep skillet or saucepan, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the diced onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, releasing a sweet aroma, about 5-7 minutes.
3. Add the 1 tsp of cumin to the softened onions, stirring continuously for about 1 minute. This will toast the cumin, releasing its fragrant oils and enhancing the flavor of the dish.
4. Add the diced tomatoes to the pan, stirring to combine them with the onions and cumin. Cook the mixture until the tomatoes break down and meld into a thick, saucy base, which should take about 5 minutes. The tomatoes should lose their shape and the mixture should have a rich, red color.
5. Introduce the drained chickpeas to the pan, stirring them into the tomato and onion mixture. Allow the chickpeas to simmer gently in the sauce, stirring occasionally, until they are heated through and have absorbed some of the flavors, about 10 minutes. The chickpeas should be tender and the sauce should have thickened slightly.
6. Taste the curry and season with fine sea salt and black pepper to your preference. Stir well to ensure the seasoning is evenly distributed. Serve the Thai Chickpea Curry 2 hot, ideally with rice or bread, and enjoy the dish as it would be shared at a Thai home table.