Chickpea Curry with Mint and Cilantro Chutney

 

Mint and Cilantro Chutney

• 2 cups (40g) cilantro leaves
• 2 cups (40g) mint leaves
• 3 cloves garlic
• 1 1/2 tablespoons minced ginger
• 1/4 cup Apple Cider Vinegar
• 3 tablespoons maple syrup
• 1 teaspoon kosher salt

Chickpeas

• 2 tablespoons olive oil
• 1 medium onion, diced (about 1 to 1 1/4 cups)
• 1 1/2 teaspoons kosher salt, divided
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 large carrot, peeled and diced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2/3 cup diced tomatoes, fresh or from a can
• 2 cans of chickpeas, save the water from the can
• 1/4 cup full fat coconut milk (optional)

Instructions

• Add all the chutney ingredients to a food processor. Blend until all the ingredients are well mixed. Transfer the chutney to a small bowl and cover. Let it rest while you cook the chickpeas.
• Heat the olive oil in a heavy-bottomed pot or a large sauté pan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally. Add 1/2 teaspoon salt, the minced garlic, ginger and serrano pepper and cook for 1 minute. Stir in the carrots and cook for another 3 minutes.
• Add the remaining teaspoon of salt, coriander, cumin and turmeric to the pot and stir to coat the vegetables with the spices. Add the diced tomatoes and chickpeas and stir. Add 1 cup of the reserved water from the can of chickpeas to the pot. If you forgot to save the water from the can, don’t worry. Water straight from the tap works, too. Turn the heat up to medium-high.
• Bring the liquids to a boil. Partially cover the chickpeas with a lid, reduce the heat to medium-low and let the chickpeas simmer for 15 minutes. Drizzle the coconut milk if using, and stir. Let the chickpeas cool off before tasting. Add more salt if necessary.
• Serve the chickpeas with cooked basmati rice and the mint and cilantro chutney. Leftover chutney will keep in the refrigerator for 4 to 5 days.