GREEN ONION AND COCONUT CHICKPEA CURRY
1/3 cup canola oil
1 tbsp cumin seeds
1 large onion, finely chopped
2 medium tomatoes, chopped [I usually use four tomatoes]
1½ tsp salt [I find this too much – I use just a ½ tsp to start and then adjust]
5 tbsp finely chopped fresh ginger
4 tbsp finely chopped jalapeno chilies [I use 3 small jalapeno chilies]
3 cans (19 oz/540mL) chickpeas, drained
1 cup coconut milk
8 green onions, green parts only, sliced (about 7 oz/225g)
1 tbsp cumin seeds
1 large onion, finely chopped
2 medium tomatoes, chopped [I usually use four tomatoes]
1½ tsp salt [I find this too much – I use just a ½ tsp to start and then adjust]
5 tbsp finely chopped fresh ginger
4 tbsp finely chopped jalapeno chilies [I use 3 small jalapeno chilies]
3 cans (19 oz/540mL) chickpeas, drained
1 cup coconut milk
8 green onions, green parts only, sliced (about 7 oz/225g)
1. Heat oil in a medium saucepan for 1 minute.
2. Add cumin seeds and let sizzle about 30 seconds.
3. Add onion and saute 8 to 10 minutes until browned.
4. Stir in tomatoes, salt, ginger and jalapenos.
5. Saute 5 to 8 minutes or until oil glistens on top.
6. Add chickpeas and coconut milk. Bring to a boil, reduce heat to medium low, cover and simmer for 5 to 8 minutes.
7. Add green onions and cook 1 minute longer.
by, Keith Freeman
Vancouver & Area Sales Representative & Kitchen Guru
