Chickpeas with curry: the recipe for a creamy and spicy second course

I this curry I am a second course spicy and with an oriental flavor, the vegetarian version of the classic chicken curry. A nutritious and tasty dish, perfect for a dinner with an original menu, which can also be eaten as single dish: just accompany the curried chickpeas with a portion of boiled basmati rice (or another cereal of your choice) or a few slices of toasted bread to have a healthy and complete meal from a point of view nutritional.

He curry it is a mixture of spices of Indian origin; among these are turmeric, coriander, pepper, paprika, cumin, cinnamon, cloves, nutmeg, ginger and other spices. Depending on the compositions, curry is capable of giving dishes a more or less spicy flavor and a great aroma.

For the success of the recipe, we advise you to use dried chickpeas, soak them in water for about 12 hours and then cook in water; this way you will have theaquafabathat is, a chickpea broth, with a delicate and enveloping taste, with which to continue cooking in the pan, adding spices and coconut milk.

Creamy and fragrant, chickpeas in curry will intoxicate your kitchen with an intense aroma of spices with a slight aromatic note of fresh sage. To speed up the process, you can use precooked chickpeas (prefer those stored in glass jars) and, instead of coconut milk, you can opt for plain greek yogurt or soy.

Find out how to prepare them by following the step-by-step procedure and tips. Also try chana masala, a typical Indian and Pakistani dish made with chickpeas, onions, tomatoes and spices. If you love this precious legume, try our simple and delicious recipes.

How to make curry chickpeas

Soak the chickpeas in cold water the day before or for at least 12 hours 1.

After the soaking time, carefully drain the chickpeas 2.

Transfer the soaked chickpeas to a large, high-sided stockpot 3.

Cover the chickpeas with water 4.

Add 2 tablespoons of extra virgin olive oil 5.

Mix with a spoon 6. Bring the chickpeas to a boil and cook over low heat for about 1½ hours, until tender.

Finely chop the onion 7.

Pour 2 tablespoons of extra virgin olive oil into a large skillet 8.

Mix the onion 9.

Let the onion wilt over low heat ten.

Add the chickpea cooking water 11.

Add the chickpeas 12.

Curry flavors 13.

Add the pepper 14.

Add the sage leaves 15.

salt rule 16.

Add the chickpea cooking water 17.

Cover with a lid 18 and cook the curried chickpeas over medium heat for about 20 minutes.

After this time, the cooking liquid is almost completely absorbed 19.

Pour the coconut milk at room temperature 20.

Mix with a wooden spoon 21.

Cook another 10 minutes until the curried chickpeas are well blended and creamy 22.

Serve the curried chickpeas immediately to the table garnished with fresh sage 23.

storage

Curried chickpeas should be eaten at this time and piping hot; if there are any left, you can store them in the fridge for 2 days in a suitable airtight container.