Chickpea Curry with Coconut Milk

Ingredients

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• 2 tbsp canola oil
• 1 onion finely diced
• 3 clove garlic minced
• 20 g (0.7 oz) fresh ginger finely grated
• 1.5 tbsp garam masala
• 1 tbsp tomato paste
• 2 can canned chickpeas 15-ounce (400 g) cans, rinsed and drained
• 1 can canned tomatoes 14-ounce (400 g) can, diced
• 400 ml (1 3/4 cup) canned coconut milk
• 100 ml (3.4 fl oz) water
• 1 tsp salt level, more if needed
• 1 lime juice only
• 0.5 bunch fresh cilantro chopped
• 250 g (1 1/4 cup) basmati rice
• 500 ml (2 cup) water
• 0.5 tsp salt

Method

1. Dice the onion and finely chop the garlic and ginger. Put the chickpeas into a sieve, rinse them under cold water and let them drain well.
2. Heat the oil in a wide pot over medium heat and cook the onion for 4 minutes until translucent. Add the garlic, ginger, garam masala and tomato paste and stir for 1 minute, until the tomato paste darkens slightly.
3. Stir in the tomatoes, coconut milk, water, chickpeas and salt and bring to a boil. Simmer uncovered over medium-low heat for 15 minutes, stirring now and then, until the sauce has reduced to a creamy consistency and a few chickpeas break apart against the spoon.
4. Meanwhile, rinse the rice in a sieve under running water until the water runs almost clear. Bring it to a boil with the water and salt, cover and cook on the lowest heat for 12 minutes. Take the pot off the heat and let the rice steam, covered, for 5 minutes.
5. Season the curry with lime juice and salt, stir in the cilantro and serve with the rice.

Tip: Mashing a handful of chickpeas with a fork before the sauce reduces thickens it faster. If it gets too thick, just add a splash of water.

Tip: Garam masala differs in heat and saltiness from blend to blend: use the amount given first and adjust at the end.

Food safety: Cool cooked rice quickly (within about an hour), keep it in the refrigerator, do not keep it warm for long and use it by the next day at the latest; reheat it until piping hot all the way through.