This is a follow up to a recipe that’s been highly requested by many, this was after sharing my chickpea dinner on Instagram and i wasn’t going to disappoint you,
This dish is completely vegan and if you didn’t know, chickpeas are the meatiest legumes ever and to me, it’s God’s gift to all vegans.
Chickpeas are my all time favorite legumes, yes I love beans but there is just something about chickpeas that’s everything to be loved.
One thing that puts me off when it comes to eating legumes, is the level of earthiness on some of them.
This isn’t the case with chickpeas, they offer a perfect balance of earthiness and creaminess and you won’t end up feeling like you are biting into warm soil.
You won’t be missing animal proteins any time soon after digging into my chickpea coconut curry.
Also, this won’t be a curry without spices that goes into making one.
I used cumin seeds, ground cumin, ground coriander, ground turmeric, and black pepper.
Compared to other curry dishes I have made I would call this one a light curry, mainly from the fact that I didn’t go heavy on the spices.
Coconut cream makes for a rich, spicy, delicious chick pea gravy that would pair fantastically well with rice, paratha, naan or whatever side you will be enjoying it with.
what would be a curry without the onions and tomatoes? I sometimes get Carried away and use more than enough tomatoes, especially when coming up with a dish like this,tomatoes add richness and a sweet acidity to your curries and that’s music to my mouth.
I also included tomato paste, for that extra punch of flavor and colorGinger, garlic, and coriander, are my favorite aromatics when it comes to preparing most of my dishes.
Separate the coriander stalks from the leaves.Save the leaves for use later when garnishing.
So simple it is to prepare my chickpea coconut curry, the only sweat you will break is in chopping up the ingredients.
Since I was using whole cumin seeds,They go in first before anything else,As soon as the oil shimmers in the pan,add in the cumin seeds.when they start popping and crackling,you can proceed with the other ingredients.
Remember to always fry your dhania stems alongside your onions for extra flavor.
I started off by sweating my onions, ginger, garlic and the coriander stems.
Ad in all the dry spices and continue cooking, you want to make sure the spices release their oils and are fragrant.
In goes the tomatoes and the tomato paste.
Cook this down until all the tomatoes have broken down and blended in with the rest of the ingredients.
Here is where you build all the curry flavors, so be patient and take your time to let the ingredients cook down.
Add in the chickpeas and give them a good mix in the curry base, coating every single pea with delicious curry goodness.
Once you feel like it’s about to stick to the bottom of the pan, it’s time to go for the Coconut cream.
Bring this to a quick boil then turn the heat down to a simmer.
Let it simmer it the spicy coconut gravy for not less than 25 minutes on a low simmer.
The longer your curry goes on a simmer, the richer and deeper the flavors will be.
COOK TIME:35 MIN
- 4 cups chick peas
- 5 tomatoes
- 2 red onions
- 2 garlic cloves
- 1 inch ginger
- 2 cups coconut cream
- 1 teaspoon cumin seeds
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/4 teaspoon turmeric
- Soak 2 cups chickpeas overnight in clean water.(if using already pre-boiled chickpeas skip to .3)
- In a pressure cooker or pot, boil your chickpeas till done and ready to stew.I find two to three whistles on my pressure cooker is enough.
- Chop up your onions, tomatoes, Coriander, ginger and garlic.Separate the coriander leaves from the stems.Prepare the rest of your ingredients and set aside.
- On a pan,heat two tablespoons cooking oil over medium high heat.When the oils starts to shimmer, add in the cumin seeds and wait till they start to pop and crackle.
- Cook in the onions, ginger, garlic, and coriander stems.
- Add in the ground spices and cook until fragrant.
- Add in the tomatoes and the tomato paste.Let this cook down until completely broken down into a paste like mixture.
- Add in the chickpeas, mix well to combine until all the chickpeas are coasted with the curry base.
- Add in 11/2 cups coconut cream into the chickpeas, save 1/2 cup for later.Bring this to a quick boil then to a low simmer for about 30 minutes.
- You can thin down your sauce as it summers using vegetable stock/water
- Garnish with chopped coriander,1/2 cup coconut cream and serve hot.
After boiling the chickpeas, do not discard the remaining liquid because if you don’t have vegetable stock like I did, you can use it to thin down your sauce as it summers.
I used vegetable stock, fell free to use water as well.