Ridiculously easy! Toppings are optional, but adds a fantastic fresh, zesty pop to a creamy, warm dish.
Creamy chickpea curry
Serves 3-4
Ingredients
1 batch curry spiced sofrito
2 cans (400g each) chickpeas
2 cans (400ml each) coconut milk
Flavour foundation
Juice of 1-2 limes (lemon juice works well too)
Salt and milled pepper
For the sprinkle
¼ cup pumpkin seeds
2 Tbsp crispy onion sprinkle
2 Tbsp white sesame seeds
1 tsp cumin seeds
Pinch of turmeric
3 Tbsp vegetable oil
For serving
Finely sliced red onion
Coriander
Roti or naan, toasted
Lime wedges
Method
- Reheat curry sofrito, adding a bit more oil.
- Add chickpeas, coconut milk and lime juice. Season.
- Simmer until sauce is thick and creamy, about 15-18 minutes.
- Combine topping ingredients in a small pan over medium-high heat. Fry for 1-2 minutes until fragrant and toasted.
- Serve chickpea curry topped with sprinkle, red onion and coriander with roti or naan and limes on the side.
Did you know?
We’re using the Spanish term sofrito’ loosely, referring to an aromatic base to start dishes. Ingredients and names will differ between cuisines, for example Italian cuisine names it soffritto’ and in French cuisine a version of this is a ‘mire poix’.
By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
