Chickpea curry

(It’s very nice)

Ingredients:

  • 1 pack (500g) of chickpeas
  • 2 onions
  • 5 cloves garlic
  • 1200g passata
  • 2 x 200ml bottles of coconut milk

Prepare the spice mix:

  • 2 tbsp garam masala
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1 1/4 tsp salt
  1. Soak chickpeas for 12h (gives 1.1kg soaked)
  2. Cook chickpeas in pressure cooker for 4 mins on high pressure (gives similar weight once cooked)
  3. Chop onions and garlic
  4. Fry onions on 7 in 2 tbsp olive oil (just make sure enough for spices not to burn once added; can add more then if needed) for ~7 mins
  5. Add garlic and cook for ~1 min (she made a little hole in the middle of the onions and put the garlic there)
  6. Add spices, mix, add a bit more oil if needed to keep it paste-y. Cook on 5 for 2 mins.
  7. Add passata and chickpeas.
  8. Reduce on 4 for ~25 mins.
  9. Take off heat, shake coconut milk and add it.
  10. Test for salt (when we made together we added 1.5 tsp)