Thai Chickpea Curry

From the kitchen of Martin James – Copenhagen, Denmark

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

Make a paste of garlic, cilantro and peppercorns using a mortar and pestle or a food processor.

Heat oil in 3 quart saucepan; briefly saut the paste.

Add coconut milk, (or a combination of coconut milk and water to equal 3 cups liquid). Stir well.

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.

NOTE: If using pressure cooker, reduce liquid by a half.