Thai Chickpea Curry

Ingredients

• 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

Instructions

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.

Notes

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

Attribution

From the kitchen of Martin James - Copenhagen, Denmark.