Chickpea Curry is a dish that blends the Mediterranean tradition of chickpeas with the vibrant spices of Indian curry, creating a recipe full of flavor and aroma. Would you like to try making it?
The origin of Chickpea Curry is the result of the fusion of two culinary traditions: Mediterranean and Asian. Chickpeas, a staple legume in the Mediterranean diet, have been cultivated for thousands of years in the Mediterranean, the Middle East, and South Asia. They have been a key ingredient in traditional dishes from countries such as Spain, Morocco, and India. On the other hand, curry originates from South Asian cuisine, particularly India, where various spice blends (such as cumin, turmeric, coriander, and ginger) are used to flavor and color food. The combination of chickpeas and curry reflects the globalization of gastronomy, where traditional recipes from different cultures intertwine. With the popularity of Indian cuisine in the Western world, the use of curry has been adapted to different local ingredients and dishes, such as chickpeas, creating a delicious and flavorful dish. This type of fusion is very common in modern cooking, where the goal is to blend traditional flavors from different regions to offer a unique culinary experience. This dish is, therefore, an excellent example of how humble and ancient ingredients can be transformed into innovative recipes that cross cultural boundaries.
Recipe Note
Chickpea Curry
Equipment
- 1 Wok
- 1 Wooden spoon
Ingredients
- 400 gramos cooked chickpeas
- 400 ml crushed tomatoes
- 400 ml coconut milk
- 1 onion
- 2 cloves garlic
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground cumin
- Olive oil
- Salt
- Black pepper
Instructions
- Prepare the ingredients: finely chop the onion and the garlic, and rinse and drain the chickpeas.
- Cook the spices: heat a little oil in a large pan over medium heat. Then, add the onion and cook until golden, about 5-7 minutes. Add the garlic next and cook for 2 minutes. Finally, add all the spices and cook for another 2 minutes to release their flavor and aroma.
- Add the tomato and coconut milk: add the crushed tomatoes (or 2 chopped tomatoes) and cook until it reduces and becomes a thick sauce, about 7 minutes. Pour in the coconut milk and stir to combine.
- Add the chickpeas: add them to the pan and mix well with the sauce.
- Simmer: let the mixture simmer for about 15-20 minutes, or until the sauce has thickened.
- Final touch: adjust the salt and pepper to taste.
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