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Brazilian Chickpea Curry
4 serving
Ingredients
- 2 Tbsp. Olive Oil
- 1 Onion, finely chopped
- 2 clove Garlic, minced
- 1 Red Bell Pepper, cut into strips
- 200 g Chickpea, cooked
- 400 ml. Coconut Milk
- 400 ml. Crushed Tomato
- 250 ml. Chicken Stock
- 1 Tbsp. Paprika
- 1 Tbsp. Ground Cumin
- 1 tsp. Cayenne Powder
- 1 1/2 tsp. Sugar
- 1/2 tsp. Kosher Salt
- 50 g Spinach
- 3 Tbsp. Cilantro, roughly chopped
- 1 Tbsp. Lime Juice
Instructions
Instructions
2 minutes
1.
1.
Heat oil in a pot over high heat. Briefly fry garlic and onion.
5 minutes
2.
2.
Add bell pepper and cook, stirring occasionally, until onion is translucent and beginning to turn golden.
15 minutes
3.
3.
Add chickpeas, coconut milk, tomato, stock, paprika, cumin, cayenne, sugar, and salt. Bring to a simmer, then lower heat to maintain a gently simmer. Continue cooking until sauce becomes a red-orange color.
4.
Stir in spinach and cook until just wilted.
5.
Stir in cilantro and lime juice. Adjust salt.
6.
Serve alongside rice, topped with yogurt, cilantro, and lime juice.
Made with about 100g frozen spinach, added in 5 minutes before end of simmering time, 5 tsp. dried cilantro, and about 1/8 tsp. cayenne powder. Added close to a 1tsp. additional salt and served with rice. This was fine, but the cumin really overpowered all the other flavors, leaving it a very one-note dish. I couldn't really discern the coconut milk, lime, or even really the tomato over the cumin. I may try remaking this with significantly less cumin, but as it is I can't recommend it.