Creamy chickpeas with spices and coconut milk (Balti style)

Creamy spiced chickpeas with coconut milk (Balti style)

The recipe for creamy spiced chickpeas with coconut milk (Balti style) that I am bringing you today is a dish that is as aromatic and flavorful as it is quick to prepare. I can assure you that it will not take you even half an hour to cook, and eating it is a real pleasure. This chickpea curry Balti style is one of my favorite stews, because it saves me on days when I have little time to cook, but it is also a perfect recipe for more relaxed lunches or dinners, when I can enjoy all its nuances at leisure.

Balti style is a variation of Indian curry, originating from northern India and Pakistan, and is characterized by quick cooking over medium-high heat, prepared in a wide, shallow pan made of iron or steel, in which the dish is served directly. These are curries with light sauces, intense spices, and fresh flavor, which are cooked in a short time and without excess fat. "Balti style" curries are very popular in some areas of the United Kingdom, such as Birmingham.

Needless to say, to cook creamy spiced chickpeas with coconut milk (Balti style), there is no better utensil than the Le Creuset Balti Dish. Its width, its concave base, and the wonderfulheat transfer and distribution of the cast iron from which it is made guarantee fast cooking at high temperature and results full of flavor and all the aroma of toasted spices.

Without a doubt, this recipe for creamy spiced chickpeas with coconut milk (Balti style) is a delicious dish that you are going to love.

Author

Claudia&Julia

Prep Time

25 minutes

Cook Time

20 minutes

Servings

6

Category

Starter

Ingredients

• 30 ml of mild oil (olive, sunflower, avocado, etc.)
• 55 g unsalted butter
• 1 medium onion, finely chopped
• 4 grated garlic cloves
• 2 teaspoons garam masala (approx. 4 g)
• 1 teaspoon ground ginger (approx. 2 g)
• 1 teaspoon ground cumin (approx. 2 g)
• 1 teaspoon ground coriander (approx. 2 g)
• 1 teaspoon ground turmeric (approx. 2 g)
• 1/4 teaspoon ground cayenne
• 15 g tomato paste
• 400 g crushed natural tomato 
• 400 g cooked chickpeas
• 400 m coconut milk
• 10 g fresh coriander
• Greek yogurt
• One lime cut into wedges
• Steamed basmati rice to serve

Directions

1. Heat the oil and half the butter over medium heat in your Le Creuset Balti Dish.
2. Add the chopped onion and a little salt and cook for several minutes, until you see that it softens and lightly browns.
3. Now add the grated garlic and cook for one more minute, before adding the spices.
4. Add the garam masala, ginger, cumin, turmeric, ground coriander, and cayenne and, stirring constantly, toast the spices for half a minute.
5. Add the tomato paste, stir to incorporate it, and cook for 1 minute.
6. Add the crushed tomato and coconut milk and stir gently but well, so that all the ingredients mix and combine.
7. Add the cooked chickpeas, stir, and if necessary, add more salt.
8. When the stew starts to boil, let it cook over medium-low heat for 15 minutes, stirring from time to time.
9. When you see that the sauce has reduced and is thicker, turn off the heat and add the rest of the butter. Stir while it melts.
10. Top the chickpeas with a generous spoonful of Greek yogurt and chopped fresh coriander.
11. Serve the chickpeas directly in your Balti Dish, accompanied by hot basmati rice and a wedge of fresh lime to squeeze its juice over the stew. It's delicious!