Emirati Chickpea Curry (Dairy & Nut-Free)

Instructions

1. 1Place a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil and let it heat for 1 minute until it shimmers.
2. 2Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the onion is soft and golden brown.
3. 3Add the 2 cloves of garlic, minced, and the 1 teaspoon of grated ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the 2 medium tomatoes, diced, to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes have softened and broken down.
5. 5Stir in the 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
6. 6Add the 2 cans of chickpeas, drained and rinsed, and the 1 can of coconut milk to the pot. Stir everything together and bring the mixture to a gentle simmer.
7. 7Reduce the heat to low (121.1°C / 120°C), cover the pot, and let the curry simmer for 20 minutes. Stir occasionally to prevent sticking. The curry should thicken slightly.
8. 8Season the curry with salt to your taste. Stir in the 2 tablespoons of chopped cilantro just before serving.
9. 9Serve the Emirati Chickpea Curry hot, ideally with rice or Khameer bread.

Substitutions

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