Creamy Indian Chickpea Curry
“Comfort food” personified! The creaminess of the sauce is achieved by blending the sauce made with onion, garlic, tomatoes, spices, and cream. The final result is a flavorful curry packed with nutrients, especially protein, thanks to the combination of chickpeas and wheat (the amino acids of each food combine to form a complete protein, comparable to the quality of meat).
Ingredients (for two generous servings)
- 1 can of cooked chickpeas (400g)
- 1 can of whole peeled tomatoes (or 4 fresh tomatoes)
- 150 ml of liquid cream
- 1 onion
- 3 garlic cloves
- 10g of fresh ginger
- 2 cloves
- 1 teaspoon of ground chili
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of ground coriander seeds
- 1 teaspoon of Madras curry powder
- 1 piece of cassia bark (or cinnamon)
- 1 teaspoon of sugar
- A bunch of fresh cilantro
- Chopped mint
- 100g of medium-grain couscous
Instructions
- Finely chop the onion and sauté it in a pan with vegetable oil. Let it caramelize until reduced.
- Add all the spices, ginger, and minced garlic, and let everything brown well.
- Add the peeled and seedless tomatoes (canned or fresh. If fresh, they’ll need more time to cook). Let them cook until they turn orange and sweet. Add a tablespoon of sugar to balance the acidity.
- Transfer the sauce to a blender, add the cilantro stems, and blend until smooth.
- Pour everything back into the pan, add the chickpeas, the cream, and mix well. Let it cook for another 10 minutes over medium heat.
- Prepare the couscous by mixing the semolina with 2 cups of boiling water.
- Serve the curry with couscous and garnish with fresh cilantro leaves and/or chopped mint.
