submitted by Co-op Owner Carol Claybaker
- 2 Tbsp olive or coconut oil
- 1 small onion, finely chopped
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 – 15 oz cans chickpeas, rinsed and drained
- 1 c. canned full fat coconut milk
- 1 Tbsp lemon juice
In a large pan, heat the oil over medium-high heat. Add the onion. Cook, stirring frequently, until the onion is softened, and most of the moisture has evaporated.
Reduce the heat to medium. Stir in the coriander, cumin, turmeric, cinnamon, cayenne pepper, black pepper, and salt. Cook for 30-50 seconds to toast the spices, releasing their flavors to infuse uniformly throughout.
Stir in the chickpeas and a little water to deglaze or release the fond (base) from the pan. Reduce the heat to medium-low. Cook the chickpeas for 5 minutes, stirring frequently, and adding water as necessary to deglaze and keep the pan clean.
Reduce the heat to low and add the coconut milk and lemon juice. Gently simmer the curry until slightly reduced.
Serve warm over basmati rice, or with naan bread. Garnish with 2 tablespoons chopped fresh cilantro (coriander) if desired.
TO ADD TOMATOES: After toasting spices, reduce heat to medium and add 1-1/2 c. diced tomatoes and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes start to break down. Then stir in chickpeas and coconut milk. May use a 14 oz can diced tomatoes, drained.
TO ADD QUICK-COOKING VEGETABLES LIKE SPINACH: After simmering the chickpea curry, turn off the heat, stir in the spinach, and cover the pan. Remove the lid after 2 minutes, or when the spinach is wilted to your liking.
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