January’s Famous Chickpea Curry - Greenspoon

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January’s Famous Chickpea Curry

January’s Famous Chickpea Curry

Course: Recipes, Main

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

Directions

  • 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

Shop the Ingredients

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