Chickpea Curry

Ingredients (Spice Mix)

• 1 ½ teaspoons curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground turmeric
• A generous amount of freshly cracked black pepper

Ingredients

• 2 teaspoons coriander seeds (Note 1)
• 1 heaping teaspoon cumin seeds (Note 1)
• 15 to 20 fresh curry leaves, or 30 dried curry leaves (optional but recommended, Note 2)
• 1 large yellow or red onion, finely diced
• 6 garlic cloves, minced
• 2- inch piece fresh ginger, minced or grated
• 1 to 3 serrano peppers, diced (1 adds mild heat; 3 for spicy!!)
• 2 tablespoons tomato paste
• 2 roma tomatoes, diced
• 1 (13.5 oz /400 mL) can full-fat coconut milk (Note 4)
• ½ cup (120 mL) water (Note 5)
• 2 (15 oz /425g) cans chickpeas, drained and rinsed
• 3 tablespoons tahini, well-stirred
• 1/2 teaspoon organic cane sugar, brown sugar, or coconut sugar
• 1 small head of Swiss chard or lacinato kale (Note 6)
• 2 teaspoons garam masala
• Freshly squeezed lemon or lime juice, ½ to 1 tablespoon, to taste
• 1 big handful of cilantro leaves and tender stems, chopped
• 1 big handful of fresh mint leaves, chopped

Instructions

• Whole spices: Add the cumin and coriander seeds to oil, cook for 1 min.
• Onions: Add finely diced onions with salt, cook for 5mins, NOT until brown.
• Aeromatics: Add garlic, ginger, serrano peppers. cook for 1 to 2 mins.
• Spices: Add spices, tomato paste and diced tomatoes. cook for 5 minutes, or until oil separates.
• Da rest: Add chickpeas, coconut milk, water, tahini, and sugar. Simmer for 30 mins.
• Veggies: Add Swiss chard (or kale) and cilantro and mint.
• Citris: Add lemon or lime juice.