![Quick Chickpea Curry](/images/Ayam-Recipe-2019/main-pix/quick-chickpea-curry-1250w.png#joomlaImage://local-images/Ayam-Recipe-2019/main-pix/quick-chickpea-curry-1250w.png?width=1250&height=480)
Quick Chickpea Curry
Recipe by Justine Schofield
Ingredients:
- Olive oil
- 1 onion, finely sliced
- 2 garlic cloves, chopped
- 1-2 tbsp Indonesian vegetable curry paste
- 1x 400g chickpeas, drained and rinsed
- 1 x 270ml coconut milk
- 1 x 400g crushed tomatoes
- 1 large handful of kale, chopped
- Salt, to season
- 1 bird’s eye chilli, finely diced, to serve
- Steamed jasmine rice, to serve
- Crispy fried shallots, to serve
Method
- In a saute pan on a medium heat add oil, onion, and garlic. Cook off for 2-3 minutes. Add the curry paste and fry until it just starts to split. Then add the chickpeas, followed by the tomatoes. Cook off for 5 minutes until thick and rich.
- Now add coconut milk and using the back of a fork, crush some of the chickpeas to provide a creamy texture. Put the lid on and cook for a further 3-4 minutes.
- While cooking, chop the kale and then add to the pan for the last few minutes of cooking to wilt. If too thick, add a splash of water.
- Serve with rice topped with chilli and crispy fried shallots.