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From friends (prdp.net)

Shivam’s coconut chickpeas

What makes this work is the order: each layer gets its own moment in the pot. The tomato paste cooks until its oil splits out, and the spinach waits until the very end. Spices are measured by feel — go light at first and add more later.

~4 servings~45 min
Shivam’s coconut chickpeas

Mise en place — set out in the order it goes in

  1. Bloom
    Bloomoil · cumin seedsStep 1
  2. Aromatics
    Aromatics
    • onion
    • ginger
    • garlic
    Step 1
  3. Spices
    Spicesturmeric · chili powderStep 2
  4. Tomatoes
    Tomatoespaste · chopped freshSteps 3–4
  5. Starches
    Starcheschickpeas · sweet potatoStep 6
  6. Spinach
    Spinacha big handfulStep 7

Prep order — what happens when, and what overlaps

minutes
01020304050
Dice, mince, cube 10 min
10 min
Bloom cumin, soften onion 7 min
7 min
Toast spices, cook paste 5 min
5 min
Fresh tomatoes, coconut milk 6 min
6 min
Simmer with chickpeas 18 min
18 min
Spinach, serve 3 min
BoardPan / stove

Step by step

  1. Let the cumin seeds sizzle and bloom, about 30 seconds.
    Let the cumin seeds sizzle and bloom, about 30 seconds.
    Onion, ginger and garlic in — cook until soft and translucent, 5–7 minutes.
    Onion, ginger and garlic in — cook until soft and translucent, 5–7 minutes.

    1Bloom the aromatics

    medium~7 min

    For this step

    • Neutral oilfor the pot
    • Cumin seeds1–2 tsp
    • Warm the oil in a large pot or deep skillet on medium.
    • Drop in the cumin seeds and give them about 30 seconds to sizzle and open up.
    • Add:
      • onion 1 medium
      • fresh ginger a thumb-size piece
      • garlic 4–6 cloves
    • Let the onion go soft and see-through, 5–7 minutes — give it the full time.
    Bloom the aromatics
    Should look like this
  2. Stir constantly for 30–60 seconds to toast the spices.
    Stir constantly for 30–60 seconds to toast the spices.

    2Build the spice base

    medium~1 min

    For this step

    • Turmericvibes — maybe ½–1 tsp
    • Chili powderto taste — ½–2 tsp depending on heat
    • Sprinkle in the turmeric and chili powder.
    • Keep stirring for 30–60 seconds while they toast; stop before they smell scorched.
    • Splash in a little water if they start to stick.
    Build the spice base
    Should look like this
  3. Watch for the oil to separate and pool around the edges.
    Watch for the oil to separate and pool around the edges.

    3Cook down the tomato paste

    medium3–5 min

    For this step

    • Tomato paste2–3 tbsp
    • Stir in the tomato paste and keep it moving on medium.
    • In 3–5 minutes the oil splits out and gathers in a shiny ring around the paste.
    • By then the paste is a shade darker and smells deep and savoury.
    Cook down the tomato paste
    Should look like this
  4. Use the fresh tomatoes to scrape up the stuck bits.
    Use the fresh tomatoes to scrape up the stuck bits.

    4Deglaze with fresh tomatoes

    medium3–4 min

    For this step

    • Tomatoes2
    • Tip in the chopped tomatoes and scrape the stuck bits off the bottom with them.
    • Stir for 3–4 minutes as they collapse into a sauce.
    Deglaze with fresh tomatoes
    Should look like this
  5. Heat to high, pour in the whole can of coconut milk.
    Heat to high, pour in the whole can of coconut milk.

    5Add the coconut milk

    high~3 min

    For this step

    • Coconut milk1 can (~400 ml)
    • Saltto taste
    • Turn the heat up high and empty in the can of coconut milk.
    • Stir it through and let it come to a full boil.
    • Salt it at this point.
    Add the coconut milk
    Should look like this
  6. Simmer until the sweet potato is fork-tender, 15–20 minutes.
    Simmer until the sweet potato is fork-tender, 15–20 minutes.

    6Add the starches

    medium-low15–20 min
    • When it boils, drop the heat to medium-low.
    • Add:
      • chickpeas 2 cans (2 × ~400 g)
      • sweet potato 1
    • Stir so everything is coated, then simmer 15–20 minutes, until a fork slides into the sweet potato.
    • Loosen with water if it thickens too much. It’s ready when the sweet potato is soft, the chickpeas are hot and the sauce has body.
    Add the starches
    Should look like this
  7. Spinach in at the very end — stir until just wilted.
    Spinach in at the very end — stir until just wilted.

    7Finish with spinach

    medium-low1–4 min

    For this step

    • Spinacha big handful
    • Stir in the spinach just until it collapses — 1–2 minutes if fresh, 3–4 if frozen.
    • Taste, then fix the salt and chili.
    • Heat off.
    Finish with spinach
    Should look like this
  8. Serve

    8Serve

    For this step

    • Ricebasmati
    • Naan or roti
    • Spoon it over rice and top with:
      • fresh cilantro
      • lime wedges
    • Naan on the side is good for mopping up.

Based on: prdp.net — shivams-coconut-chickpeas