400 g of Colfiorito® peeled chickpeas
1 tablespoon of Colfiorito® curry mixture
3 cm of fresh ginger
1 red onion
1 clove of garlic
400 ml of coconut milk
150 g of peeled cherry tomatoes
Soak the chickpeas 12 hours before preparing the recipe.
Once ready, pour cold water into a saucepan and bring it to a boil. As soon as the water boils, add salt, pour in the chickpeas and lower the heat. Cook for about 2 hours, or longer depending on the desired consistency.
Meanwhile, peel and chop the onion, ginger and garlic. Combine the three ingredients together, blend and fry in a pan with a drop of olive oil for 5 minutes. If necessary, add a few tablespoons of water to prevent it from sticking. Add the chickpeas, along with half a glass of the cooking water. Let it dry over high heat for 5 minutes. Add the peeled tomatoes and coconut milk and continue cooking until the desired consistency is obtained. Serve with a sprinkling of pepper and parsley to taste, accompanying the curry with basmati rice.