Indian Chickpea Curry

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a deep pan over medium heat.

   ⚙ Pan-fryingStoveDeep skillet (sauté pan)
2. 2
   Add the onion and fry for 8 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and ginger and fry 2 minutes, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the cumin, turmeric, ground coriander, chili pepper, salt and black pepper and stir.
2. 5
   Add the tomatoes and cook 5 minutes.

   Stove
3. 6
   Add the coconut milk and chickpeas and bring to a boil.

   Stove
4. 7
   Turn down the heat and simmer 15 minutes, until the stew thickens.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Add the lemon juice and stir.