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Le Chaudron recipe
Curry de pois chiches (Cookéo)
Chickpea curry (Cookeo)
⏱ 25 minServes 4Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)cooked chickpeas
400 g (14 oz)tomato sauce
2onions
2 clovesgarlic
200 ml (¾ cup)coconut milk
300 ml (1¼ cups)hot water
2 tspcurry powder
- 500 g (18 oz) cooked chickpeas
- 400 g (14 oz) tomato sauce
- 2 onions
- 2 cloves garlic
- 200 ml (¾ cup) coconut milk
- 300 ml (1¼ cups) hot water
- 2 tsp curry powder
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 4 minutes and sweat the sliced onions and pressed garlic until translucent.
- Add the curry powder and stir for 1 minute, then add the drained chickpeas.
- Stir in the tomato purée and hot water.
- Close the lid and run PRESSURE COOK mode for 12 minutes.
- Carefully release the pressure, open the lid and check the sauce has thickened.
- Switch to SIMMER mode for 4 minutes and stir in the coconut milk. Adjust the seasoning and serve hot.
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