COCONUT CHICKPEA CURRY WITH BASMATI RICE

This is my first time ever cooking with Chickpeas! It’s been, still is, a weird January in Nairobi. We always expect a really hot month in this new month of the year. Over the years it has always been hot! but come 2019, the weather is up and down with most days being called while other days it rains. So I wanted something warming, spicy and comforting. I was just walking by the supermarket shopping for the month when I saw the chickpeas from the corner of my eye. I had only seen most chickpea recipes in vegan or Indian Meals and I got excited to give these grains a try. Chickpea curry was what came to mind as lately I am loving everything spicy and Indian. I knew I would be not only getting a delicious curry dish but one rich in good nutrients, after all,  Chickpeas are a nutrient-dense food, providing rich content of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus per 100 grams. Adding coconut gives this dish a rich aromatic and thick gravy that is perfect for dipping butter naan, eating with chapati or rice. Have you cooked with chickpeas before? What are some of your favorite chickpea recipes?

INGREDIENTS

¼ Teaspoon Smoked Paprika
1 ½ Tablespoons Garam Marsala
2 Tablespoons Vegetable Oil

1/2 Green Chili

METHOD

Soak chickpeas overnight. Drain water completely. Add to deep pan with water 3/4 way up the pot. Bring to boil then simmer for 45 minutes or until the chickpeas are cooked through

Add oil to pan with the onions. Cook until tender and
lightly browned, which should take you around 3-4 minutes
Add ginger, garlic and green chili. Add tomatoes and cook
until tomatoes turn paste like

Add curry powder. Add turmeric powder. Add smoked paprika. Add black pepper and salt and cook the spices for a few
minutes until well combined

Add the chickpeas, fry for a few minutes then add water, mix
and let cook for 8-10 minutes or until the water reduces down
Add coconut milk, stir and allow to cook until gravy
thickens.  Take off the heat

Garnish with fresh cilantro before serving over steamed
basmati rice


COCONUT CHICKPEA CURRY WITH BASMATI RICE


Recipe by Mulunga Alukwe


Prep time: 15 Minutes
Cook time: 40 Minutes
Total time: 55 Minutes
Yield: 3 Servings
Ingredients

  • 2 Cups
    Chickpeas
  • 2
    Onions
  • 1/8 Teaspoon
    Salt
  • 1 Teaspoon
    Black Pepper
  • 3 Cups
    Tomatoes
  • 3
    Garlic
  • 1 Tablespoon
    Ginger
  • 1 Teaspoon
    Curry Powder
  • 1/4 Teaspoon
    Smoked Paprika
  • 1 1/2 Tablespoons
    Garam Marsala
  • 1 Can
    Coconut Milk
  • 1
    Lemon Juice
  • 2 Tablespoons
    Vegetable Oil
  • 1/2
    Green Chili

Cooking Directions

  1. Soak chickpeas overnight. Drain water completely. Add to deep pan with water 3/4 way up the pot. Bring to boil then simmer for 45 minutes or until the chickpeas are cooked through
  2. Add oil to pan with the onions. Cook until tender and lightly browned, which should take you around 3-4 minutes
  3. Add ginger, garlic and green chili. Add tomatoes and cook until tomatoes turn paste like. Add curry powder. Add turmeric powder. Add smoked paprika. Add black pepper and salt and cook the spices for a few minutes until well combined
  4. Add the chickpeas, fry for a few minutes then add water, mix and let cook for 8-10 minutes or until the water reduces down. Add coconut milk, stir and allow to cook until gravy thickens. Take off the heat
  5. Garnish with fresh cilantro before serving over steamed basmati rice

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