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Thai Chickpea Curry


  • 1 clove garlic, minced
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon canola oil
  • 1 to 3 cups coconut milk
  • 1 tablespoon curry powder
  • 4 ounces (1 small) potato, cut into cubes
  • 1 cup chickpeas (soaked overnight) or 1 (16 ounce) can
  • 2 tomatoes, diced
  • 10 fresh basil leaves
  • 2 tablespoons tamari
  • 1/2 teaspoon sea salt


  1. Make a paste of garlic, cilantro and peppercorns using a mortar and pestle or a food processor.
  2. Heat oil in 3 quart saucepan; briefly sauté the paste.
  3. Add coconut milk, (or a combination of coconut milk and water to equal 3 cups liquid). Stir well.
  4. Add remaining ingredients, cover, bring to a boil, and simmer about 2 1/2 to 3 hours until chickpeas are tender. It may be necessary to add more liquid while chickpeas are cooking; check periodically.

If using pressure cooker, reduce liquid by a half.

From the kitchen of Martin James – Copenhagen, Denmark.

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