Thai Chickpea Curry

Ingredients

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

Method

1. Start by preparing your ingredients. Finely chop 1 onion and 2 tomatoes. Drain and rinse 400 g chickpeas thoroughly under cold water. Set these aside, as they will be added in stages.
2. In a large pan or wok, heat 2 tbsp oil over medium heat. Once the oil shimmers, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, which should take about 5 to 7 minutes. This slow cooking releases the onion's natural sweetness, forming the base of your curry.
3. Add 1 tsp cumin to the softened onions. Stir continuously for about a minute until the cumin becomes fragrant, which indicates that the spices are releasing their essential oils and flavors into the dish.
4. Add the chopped tomatoes to the pan. Stir well to combine with the onion and cumin. Cook until the tomatoes break down and form a thick sauce, which should take about 5 to 10 minutes. You will notice the tomatoes losing their shape and the mixture becoming more cohesive.
5. Once the tomato base is ready, add the drained chickpeas to the pan. Stir to coat the chickpeas evenly with the sauce. Allow the mixture to simmer gently, stirring occasionally, until the chickpeas are heated through and the flavors meld together, which should take another 5 to 7 minutes. The chickpeas should be tender but still hold their shape.
6. Taste the curry and season with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed. Serve the Thai Chickpea Curry hot, ideally with rice or bread, and enjoy it as part of a shared meal.