West African 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. Dice 1 onion and 2 tomatoes into small, even pieces. Rinse 400 g of chickpeas under cold water to remove any canning liquid or impurities. This ensures a clean flavor and helps the chickpeas absorb the spices better.
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, about 5 to 7 minutes. The onion should release a sweet aroma and turn a light golden color, which indicates it's ready for the next step.
3. Add 1 tsp of cumin to the pot with the softened onions. Stir continuously for about 1 minute until the cumin releases its fragrance, enhancing the base of your curry with a warm, earthy aroma.
4. Introduce the diced tomatoes to the pot. Stir them in and let them cook until they break down and meld with the onions, forming a thick, rich base. This should take about 5 minutes, and you'll notice the tomatoes releasing their juices and deepening in color.
5. Add the rinsed chickpeas to the pot, stirring well to coat them with the onion-tomato mixture. Allow them to cook for another 5 minutes, stirring occasionally. The chickpeas should be well-coated and begin to absorb the flavors of the curry base.
6. Season the curry with fine sea salt and black pepper to taste. Stir well and let the mixture simmer for another few minutes until the chickpeas are heated through and the flavors have melded together. The curry should have a slightly thickened consistency and a harmonious blend of spices.
7. Taste the curry and adjust the salt if necessary. Serve the West African Chickpea Curry hot, ideally with a side of rice or flatbread, and enjoy the communal spirit of a West African meal.