January’s Famous Chickpea Curry

With AgVenture Kenya | Inspired by Alison Roman

INGREDIENTS

50ml canola oil
4 minced garlic cloves
1 large onion, finely chopped
2 inches of ginger, grated
salt and black pepper
1.5 tsp ground turmeric
1 teaspoon chilli flakes (optional)
850g soaked chickpeas
850ml coconut milk
500ml chicken broth (or vegetable)
1 bunch of greens – spinach and / or curly kale
1 bunch of mint, for serving

Yoghurt for serving
Dhania for serving
Chapati or naan for serving

 

METHOD

Heat the oil in a large pot, and add the garlic, onion and ginger. Season with salt and pepper and cook until the onion is translucent and starting to brown a little. Add the turmeric, chilli flakes, and chickpeas, and cook so that the chickpeas sizzle and fry a bit in the spices and oil. They’ll start to break down and get a little crisp. Remove a cup full for your garnish. Use a wooden spoon to crush the chickpeas and then add the coconut milk and stock. Bring to a simmer, scraping up any bits on the bottom. Cook until the stew is thickened and flavours are coming together – about 35 minutes. Continue to cook until it’s to your personal thickness desire! Add the greens and stirs just enough to cook. Season again with salt and pepper. Serve in bowls, with a dollop of yoghurt, a sprinkling of chilli flakes, your reserved chickpeas, and some herbs.

 

PAIRING
Hesketh Small Parcels Clare Valley Riesling

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SHOP INGREDIENTS NOW

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DRIED HERBS & SPICES

Dailies Organic Chilli Flakes

KShs400
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COOKING INGREDIENTS, OILS & CONDIMENTS

Pure Canola Mountain Oil 1Ltr

KShs392
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