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Le Chaudron recipe

Curry de pois chiches

Chickpea curry with coconut milk

⏱ 35 minServes 4Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)cooked chickpeas, drained
  • 400 ml (1⅔ cups)light coconut milk
  • 1 tbspcurry paste
  • 1yellow onion
  • 2 clovesgarlic
  • 1cm (1½ in) fresh ginger
  • 200 g (7 oz)tomatoes, chopped
  • 1 tbspolive oil
  • 1 tbspchopped fresh cilantro
  • 400 g (14 oz) cooked chickpeas, drained
  • 400 ml (1⅔ cups) light coconut milk
  • 1 tbsp curry paste
  • 1 yellow onion
  • 2 cloves garlic
  • 1 cm (1½ in) fresh ginger
  • 200 g (7 oz) tomatoes, chopped
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh cilantro
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan or stockpot1 paring knife1 Microplane (for the ginger)1 wooden spoon1 colander (to rinse the chickpeas)4 serving bowlsGaram masala

03 — Method

  1. Thinly slice the onion. Chop the garlic (germ removed) and grate the ginger on a Microplane.
  2. Heat the olive oil in a large sauté pan over medium heat and soften the onion for 5 minutes until translucent.
  3. Add the garlic and ginger and cook for 1 minute, stirring so the garlic doesn’t burn (it turns bitter).
  4. Stir in the curry paste and cook for 1 minute to wake up the spices (essential!).
  5. Add the crushed tomatoes and stir well into the spices. Simmer for 5 minutes.
  6. Pour in the light coconut milk and the drained chickpeas and stir gently to coat.
  7. Cover and simmer over low heat for 15 minutes so the flavors develop and the sauce thickens.
  8. Taste and adjust the salt and pepper. Serve in 4 bowls, generously sprinkled with fresh cilantro.

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CategoryLight & healthy