Chickpeas Kerala-style

Chickpeas Kerala-style

By
From
Under the Walnut Tree
Serves
3-4
Photographer
Fanny Bergenström

This aromatic yet uncomplicated stew was inspired by a trip to Kerala in southern India. The green spinach leaves provide a nice splash of colour.

Ingredients

Quantity Ingredient
1 fresh green or red chilli
1 medium onion
3 garlic cloves
3 cm piece fresh ginger
600g cooked chickpeas, (about 250 g dried chickpeas)
or 800g tinned chickpeas
2 tablespoons vegetable oil
2 teaspoons curry powder
400ml tinned coconut milk
100g baby english spinach, rinsed
12 cherry tomatoes, halved
1 lime, juiced, or to taste
pinch sea salt
fresh coriander leaves, to serve

Method

  1. Deseed and chop the chilli. Peel and roughly chop the onion. Peel, gently bruise and then chop the garlic cloves (don’t use a garlic press or the taste will be too acrid). Also peel and grate the ginger.
  2. Put the chickpeas in a colander and rinse well, then drain and set aside.
  3. Gently sauté the chilli, onion, garlic and ginger in the oil. Sprinkle over the curry powder. Stir in the chickpeas and pour in the coconut milk. Bring the stew to the boil and simmer for a few minutes.
  4. Fold in the spinach leaves and tomatoes. Simmer for just a few minutes more, and then season with lime juice and a touch of salt. Sprinkle with fresh coriander and serve with basmati rice.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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