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Slow-Cooked Chickpea Curry

This chickpea curry is crafted through a gentle, slow simmer that allows the spices and ingredients to develop deep, rich flavors. Main ingredients like chickpeas, tomatoes, and coconut milk come together to create a thick, velvety sauce with smoky and caramel notes, culminating in a comforting, hearty dish with a glossy appearance. The process transforms humble pantry staples into a soulful meal that’s perfect for leisurely weekends or make-ahead dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp oil vegetable or sunflower
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 inch ginger fresh, grated
  • 1 tsp cumin toasted
  • 1 tsp coriander toasted
  • 0.5 tsp turmeric toasted
  • 400 g diced tomatoes canned or fresh, chopped
  • 2 cans chickpeas drained and rinsed
  • 1 cup full-fat coconut milk
  • Salt to taste

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Measuring spoons and cups
  • Knife and chopping board

Method
 

  1. Heat the oil in your large heavy-bottomed pot over medium heat until it shimmers and begins to ripple, about 2 minutes.
  2. Add the chopped onion and a pinch of salt, stirring frequently. Cook until the onion turns golden brown and fragrant, about 8 minutes, listening for a gentle sizzle and watching for a deep caramel color.
  3. Add the minced garlic and grated ginger to the pot, stirring for 1-2 minutes until they become fragrant and slightly darker in color. Be careful not to burn the garlic—this step releases essential oils and boosts aroma.
  4. Sprinkle in the toasted cumin, coriander, and turmeric, stirring constantly for about 30 seconds. You should hear a gentle crackle as the spices release their aroma, and they will darken slightly, adding warmth to the mixture.
  5. Pour in the chopped tomatoes, stirring to combine. Let the mixture cook for about 5 minutes until the tomatoes break down and smell sweet and roasted, coating the onions and spices with a rich color.
  6. Add the drained chickpeas to the pot, stirring well to coat them in the spiced tomato sauce. If you're using dried chickpeas, make sure they are pre-cooked until tender before adding.
  7. Pour in the coconut milk, stirring gently to combine everything into a creamy, fragrant sauce. Bring the mixture to a gentle simmer, then lower the heat to maintain a slow, steady simmer for about 45-60 minutes, uncovered or partially covered.
  8. Throughout the simmering process, stir occasionally and watch for the sauce to thicken and deepen in color. The curry should smell smoky, warm, and inviting, with a glossy, velvety appearance. If it gets too thick, add a splash of water to loosen.
  9. Once the sauce is rich and fragrant, taste and adjust with salt or a squeeze of lemon for brightness. Remove from heat and let sit for 5-10 minutes to allow flavors to meld and sauce to settle into a silky texture.
  10. Serve the chickpea curry hot, garnished with fresh herbs or a squeeze of lemon if desired. Pair with rice or flatbread for a complete, comforting meal that’s perfect for slow, mindful cooking.