EAT
TOMATO AND CHICKPEA CURRY WITH YOGHURT AND CUCUMBER SAUCE
Ingredients
For the yoghurt sauce:
1 plain Greek yoghurt (125-150 g)
½ medium cucumber, peeled and grated (or finely chopped)
1 tbsp lemon juice
1 tbsp olive oil
Salt and pepper to taste
A few fresh mont or coriander leaves, finely chopped
For the curry:
300 g cooked chickpeas (canned, or rinsed and drained)
1 small onion finely chopped
1 garlic clove, minced
A small piece of fresh ginger, grated or finely chopped
250-300 g chopped tomatoes (fresh or canned)
1 tsp ground cumin
1 tsp sweet or hot paprika
1 tsp turmeric powder
1 tsp curry powder
2 tbsp extra virgin olive oil
Salt and pepper to taste
Few cherry tomatoes
Fresh basil and pistachios for garnish
For the yoghurt sauce:
1 plain Greek yoghurt (125-150 g)
½ medium cucumber, peeled and grated (or finely chopped)
1 tbsp lemon juice
1 tbsp olive oil
Salt and pepper to taste
A few fresh mont or coriander leaves, finely chopped
For the curry:
300 g cooked chickpeas (canned, or rinsed and drained)
1 small onion finely chopped
1 garlic clove, minced
A small piece of fresh ginger, grated or finely chopped
250-300 g chopped tomatoes (fresh or canned)
1 tsp ground cumin
1 tsp sweet or hot paprika
1 tsp turmeric powder
1 tsp curry powder
2 tbsp extra virgin olive oil
Salt and pepper to taste
Few cherry tomatoes
Fresh basil and pistachios for garnish
Preparation
Peel the cucumber, grate it or chop it into small piecesl and lightly squeeze out any excess liquid. In a bowl, mix the yoghurt with the cucumber, lemon juice, olive oil, salt, and pepper. Add the chopped mint or coriander and refrigerate so the mixture is well chilled, and the flavors can develop.
In a frying pan or saucepan, heat the olive oil over medium heat. Add the chopped onion with a pinch of salt. Cook until translucent (about 4-5 minutes). Add the garlic and ginger. Cook for 1 more minute, stirring to prevent burning. Add the spices (cumin, pepper, paprika, turmeric and curry powder) and stir for 30 seconds to release their aromas.
Add the chopped tomatoes (and the cherry tomatoes) to the pan. Let everything simmer for about 5 minutes so the sauce thickens slightly. Add the cooked chickpeas, stir, and reduce the heat to medium low. Season with salt and pepper.
Cook for 5-10 minutes more, until the flavors are well combined, and the sauce reaches a nice consistency. If it becomes too thick, add a splash of water or broth.
