I’ve had this recipe tagged for so long and I’ve been dying to make it. My sister is pescatarian and doesn’t eat dairy so it’s not often that I make food she can have. When she got home from work I was so excited to have her finally try something that I made. After she had a bite she proceeded to fill up a whole bowl and eat it right then and there. This stuff is DAMN good.
Chickpea Curry
Ingredients
- 2 tbsp plus 1 tsp extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, grated
- 3 tbsp tomato paste
- 15 oz crushed tomatoes
- 15.5 oz chickpeas, drained
- 1 tsp curry paste
- 1 1/2 tbsp garam masala
- 1/2 tsp cumin
- 2 tsp kosher salt, plus more to taste
- 13.5 oz coconut milk
- 1/2 lime
Instructions
- Add 2 tbsp of oil to a skillet over medium-high heat and add the diced onions. Cook for 4-5 minutes or until they're translucent then move them aside and add the remaining tsp of oil to the corner of the pan. Add garlic to the small pool of oil and cook for 1-2 minutes, or until golden, then mix in with the onions. Make a well in the center of the pan and add the tomato paste in one spot and the spices in another. Cook for 2-3 minutes so the tomato paste darkens a bit and the spices are toasted, then mix it all together with the onions.
- Make a well in the center of the pan and add the tomato paste in one spot and the spices in another. Cook for 2-3 minutes so the tomato paste darkens a bit and the spices are toasted, then mix it all together with the onions.
- Add the crushed tomatoes and mix well then let it simmer for about 10 minutes to cook off the water.
- Next, add the chickpeas and coconut milk and simmer for another 10-15 minutes.
- Once the curry has thickened add 5 oz chopped spinach and mix until it has wilted down.
- Finally, add a bug squeeze of lime juice and salt to taste. Serve with rice, top with cilantro, and enjoy!