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Keralan-style black chickpea curry

The coconut is ubiquitous in Kerala and south India, and black chickpeas also play an important part in Keralan cuisine. This dish combines these two wonderful ingredients into a delicious, hearty curry.

Black chickpeas have a slightly sweeter and nuttier flavour than regular chickpeas and are well worth tracking down, but if you are unable to source them, regular chickpeas can be used as a substitute.

Ingredients

2 red chillies, chopped
3 cloves garlic, chopped
4cm fresh ginger, peeled and chopped
30g coconut oil
1 tsp organic mustard seeds
1 pinch asafoetida
1 onion, chopped
2 tsp organic ground cumin
1 tsp organic ground coriander
1 tsp organic ground turmeric
1/2 tsp organic cinnamon
1 tsp sea salt
2x 400g organic black chickpeas
400g organic chopped tomatoes
250ml vegetable stock
400g organic coconut milk
1tsp garam masala
2 tbsp fresh coriander, chopped

To Serve

Organic basmati rice
Indian bread of choice

Method

Blend the chili, garlic, and ginger into a paste using a pestle and mortar or food processor.
Heat the coconut oil in a large pan over a high heat. When the oil is hot, add the mustard seeds. They will quickly start to sizzle. After 30 seconds add the asafoetida followed by the chopped onion. Stir and reduce the heat to medium.
Add the chili, garlic, and ginger paste once the onion is soft. Stir to combine and cook for 2 minutes before stirring in the ground cumin, coriander, turmeric, cinnamon, and sea salt.
Add the black chickpeas, tomatoes, and vegetable stock. Cook, stirring every so often, for a further 30 minutes.
Stir in the coconut milk and the garam masala and return to a simmer. Cook for a further ten minutes, stirring every so often.
Serve with a scattering of chopped fresh coriander plus Indian flatbreads and/or rice.