January’s Famous Chickpea Curry
January’s Famous Chickpea Curry
Course: Recipes, MainWith 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