Name: Chickpea Curry
Total time: 1 h
Cuisine: Indian
Ingredients: 2 tbsp Avocado oil, or neutral-flavored oil of choice; 2 tsp Coriander seeds; 1 tsp Cumin seeds, heaping; 15-20 Curry leaves, fresh, or 30 dried (optional but recommended); 1 Onion, large yellow or red, finely diced; 6 clove Garlic, minced; 2 inch Ginger, fresh, minced or grated; 1-3 Serrano peppers, diced (1 for mild, 3 for spicy); 2 tbsp Tomato paste; 1/2 lb Roma tomatoes, diced; 2 tsp Kosher salt, Diamond Crystal; 1 can Coconut milk, full-fat, 13.5 oz / 400 mL can; 1/2 cup Water, 120 mL; 2 can Chickpeas, drained and rinsed; 3 tbsp Tahini, well-stirred; 1/2 tsp Cane sugar, organic, or brown sugar, or coconut sugar; 1 head Swiss chard, or lacinato kale, small; 2 tsp Garam masala; 1/2-1 tbsp Lemon juice, or lime juice, freshly squeezed, to taste; 1 handful Cilantro, leaves and tender stems, chopped; 1 handful Mint, fresh leaves, chopped; 1 1/2 tsp Curry powder; 1 tsp Ground coriander; 1/2 tsp Ground cinnamon; 1/2 tsp Nutmeg, freshly grated; 1/4 tsp Ground turmeric; Black pepper, freshly ground, to taste

Method

7 steps. Tap one to mark it done.

Place a small container of water close by so you can deglaze the pan later. Pour the oil into a 12-inch heavy-bottomed sauté pan or medium Dutch oven and warm it over medium-high heat. When the oil is hot, stir in the cumin and coriander seeds, shaking the pan often, for around 1 minute or until they darken slightly and smell fragrant, taking care not to burn them. Throw in the curry leaves: if they are fresh, put the lid on the pan straight away and keep your distance to avoid being splashed by hot oil. Sauté these for only 20 seconds so they do not scorch. If you are using dried leaves, let them cook slightly longer.
Stir in the onion along with a generous pinch of salt, cooking for 5 minutes until they begin to color. Turn the temperature down to medium if you notice the spices getting too dark. To keep the onions from scorching, pour in a tiny bit of water as required. Toss in the garlic, ginger, and serrano peppers, and sauté for 1 to 2 minutes while stirring constantly.
Incorporate the ground spices and tomato paste, mixing continuously for 90 seconds. Moisten with a little water if the mixture becomes dry. Toss in the Roma tomatoes and 2 teaspoons of kosher salt. Scrape up any stuck-on pieces from the bottom of the pan using the liquid from the tomatoes. Continue cooking for 5 minutes, or until the tomatoes soften and begin releasing their oils.
Add the chickpeas, coconut milk, water, tahini, and sugar to the pan. Combine thoroughly and bring the liquid to a gentle simmer. Place the lid on top and cook at a simmer for 15 to 20 minutes, lifting the cover to stir the mixture once in a while.
While the curry is cooking, wash the Swiss chard (or lacinato kale), cilantro, and mint. Strip the tough middle ribs from the greens and throw them away. Roll up the leaves and slice them into very thin ribbons. Finely chop the cilantro and mint.
Once the simmering time is up, toss the greens into the pan. Let them cook for 4 to 5 minutes until they are soft and wilted. Mix in the garam masala until it is fully incorporated.
Take the pan off the burner and stir in a small squeeze of freshly squeezed lemon or lime juice, along with the chopped cilantro and mint. Taste and adjust the seasoning with salt (using roughly 1/2 teaspoon kosher salt). Let the curry sit for 5 to 15 minutes so the flavors can blend together. Serve the dish alongside hot cooked rice or flatbread.