Vietnamese Chickpea Curry

Ingredients

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

Method

1. Begin by preparing your ingredients. Dice 1 onion and 2 tomatoes into small, even pieces to ensure they cook uniformly. Drain and rinse 400 g of chickpeas thoroughly to remove any excess liquid and improve their texture in the curry. Season the chickpeas with a pinch of fine sea salt and black pepper to taste, allowing the flavors to penetrate the legumes.
2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium heat. Once the oil shimmers, add the diced onion. Cook the onion slowly, stirring occasionally, until it becomes translucent and soft, releasing its natural sweetness, which should take about 5-7 minutes. This step forms the aromatic base of the curry.
3. Add 1 tsp of cumin to the softened onions, stirring well to coat the onions with the spice. The cumin should release a warm, earthy aroma that signals it's ready for the next step. Immediately add the diced tomatoes, stirring to combine. Allow the tomatoes to cook down until they begin to break apart and form a thick, rich sauce, which should take another 5-7 minutes.
4. Stir in the seasoned chickpeas, ensuring they are well-coated with the tomato and onion mixture. Reduce the heat to low and let the curry simmer gently. Stir occasionally, allowing the flavors to meld and the chickpeas to absorb the sauce. The curry is ready when the chickpeas are tender and the sauce has thickened to your desired consistency.
5. Before serving, taste the curry and adjust the seasoning with additional fine sea salt and black pepper, if needed. The flavors should be balanced, with the cumin providing warmth and the tomatoes adding a slight tang. Serve the curry hot, ideally with steamed rice or crusty bread for a complete meal.