The recipe for creamy chickpeas with spices and coconut milk (Balti style) what I’m bringing you today is such a dish aromatic and flavorful how quick it is to prepare. I assure you that it won’t take you even half an hour to cook it, and eating it is a real pleasure. This Chickpea curry Balti style it 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 in more relaxed lunches or dinners, where I can enjoy all its nuances at leisure.
The Balti style is a variant of the Indian curry, originating from northern India and Pakistan, and characterized by quick cooking over medium/high heat, and cooked in a wide, shallow container made of iron or steel and in which the dish is served directly. These are curries with light sauces, intense spices, and a fresh flavor, which they cook in a short time and without excess fat. "Balti-style" curries are very popular in some parts of the United Kingdom, as is the case in Birmingham.
Needless to say, to cook the creamy chickpeas with spices and coconut milk (Balti style), there is no better utensil than the Balti Dish by Le Creuset. Its width, its concave base, and the wonderful the heat transmission and distribution of the cast iron it is made of guarantee us a quick cooking at high temperature and results full of flavor and all the aroma of toasted spices.
Without a doubt, this recipe for creamy chickpeas with spices and coconut milk (Balti style), it's a delicious dish that you're going to love.
Ingredients
- 30 ml of mild oil (olive, sunflower, avocado, etc.)
- 55 g of unsalted butter
- 1 medium onion, finely chopped
- 4 grated garlic cloves
- 2 teaspoons of 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 of tomato concentrate
- 400 g of natural crushed tomato
- 400 g of cooked chickpeas
- 400 m of coconut milk
- 10 g of fresh cilantro
- Greek yogurt
- A lime cut into wedges
- Steam-cooked basmati rice as a side
Preparation
- Put the oil and half of the butter in your pan to heat over medium heat Balti Dish Le Creuset.
- Add the chopped onion and a little salt, and cook for several minutes, until you see it soften and lightly brown.
- Now add the grated garlic and cook for one more minute before adding the spices.
- Incorporate the garam masala, ginger, cumin, turmeric, ground coriander, and cayenne and, stirring constantly, toast the spices for half a minute.
- Add the tomato paste, stir to combine, and cook for 1 minute.
- Add the crushed tomatoes and the coconut milk, and stir gently but thoroughly so that all the ingredients combine and blend together.
- Put in the cooked chickpeas, stir, and, if necessary, add more salt.
- When the stew starts to boil, let it cook over medium-low heat for 15 minutes, stirring occasionally.
- When you see that the sauce has reduced and thickened, turn off the heat and add the rest of the butter. Stir while it melts.
- Place a generous spoonful of Greek yogurt and chopped fresh cilantro over the chickpeas.
- Serve the chickpeas directly in your Balti Dish, with hot basmati rice and a wedge of fresh lime to squeeze its juice over the stew. It's delicious!
