Creamy chickpea curry with egg

This creamy chickpea curry with egg you are going to love it. It is creamy, tasty, easy and quick to prepare.

According to WHO recommendations, you should eat legumes at least 2 times a week. Do you comply? Because legumes provide us with a high % of vegetable proteins, very low in fat, in addition to providing us with a large amount of fiber, minerals and vitamins.

For some time I have been eating them more often thanks to learning how to make different recipes, so as not to fall into monotony, and this one chickpea curry with egg, which can also be made with shrimp, hake, chicken, etc., is a dish that has already become one of my regulars.

I hope you like it!

INGREDIENTS:

• 400 g chickpeas cooked
• 400 ml coconut milk
• 1 spring onion
• 2 cloves garlic
• 2 tablespoons tomato concentrate
• 50 ml of water
• 3 teaspoons of curry powder
• 2 teaspoons turmeric powder
• 2 teaspoons cumin powder
• 1 teaspoon powdered ginger
• 1 cayenne pepper
• Virgin olive oil
• Salt, black pepper
• Fresh cilantro

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RECIPE ELABORATION STEP BY STEP:

1.  You can buy the chickpeas cooked, but I like to cook them in the pot, they are more buttery and soft. Just soak the chickpeas in warm water the night before, with half a teaspoon of baking soda and salt.
2. The next day you strain and wash them. Put them in a pot and cover them with water. Add 2 teaspoons of salt, two bay leaves, cover the pot and cook over medium heat for 40 minutes. When the pot has cooled, open and strain.
3. Chop the onion and peeled garlic clove into small cubes (brunoise).
4. In a saucepan pour 3 tablespoons of Aove, heat over medium heat, add the chopped ingredients with a pinch of salt and cook over low heat for about 12 minutes.
5. Add the spices and cayenne (eye, these are to taste, try the ones I indicate, which is light but with some flavor, but if you like softer or stronger flavor and spicy, the next time you adjust it to your preferences). Always stir over low heat so as not to burn them because otherwise it would give a bitter and bad taste.
6. Add the tomato, stir and then the drained chickpeas, coconut milk, water, salt and pepper to taste (test to see if you should add more or less). Stir and cook over medium heat for 15 minutes, stirring from time to time until you get a creamy and tasty sauce.
7. Meanwhile, boil some eggs. Then remove the shell and cut them in half or chopped, as you like and once the chickpeas are served, put the egg on top and a little chopped fresh cilantro on top, if you like.

This creamy cream of chickpea curry with egg I hope you like them very much!

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum