Vegan Coconut Chickpea Curry

First, thoroughly wash the chickpeas under cold running water and transfer them to a bowl. Submerge the chickpeas in at least 4 cups of cold water and let them soak for a period of 12 to 24 hours.

Next, drain the chickpeas and place them in a large cooking vessel. Fill the pot with enough water to cover the chickpeas by 2 inches and add a halved onion. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to a high simmer. Allow it to cook for a few minutes until a layer of foam forms at the top, and skim off this foam. Continue to cook the chickpeas, covered, until they are tender, taking around 40 to 60 minutes.

Once the chickpeas have finished cooking, remove them from the heat and season with salt. Set aside, making sure not to drain the chickpeas as they will dry out.

In a large pan, heat some oil over medium heat. Add a chopped onion and ginger, seasoning with salt and pepper. Cook the mixture, stirring occasionally, until the onion is soft and translucent, taking about 5 minutes. Add some minced garlic and cook for an additional minute, stirring constantly. Stir in some turmeric, cumin, and red pepper flakes.

Drain the chickpeas, reserving 2 cups of their cooking liquid. Add the drained chickpeas to the pan with the sautéed onion mixture and stir until they are well coated with the spices. Cook for a few minutes, stirring occasionally, until the chickpeas are slightly crisp.

Add 2 cups of the reserved chickpea cooking liquid and coconut milk to the pan. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Continue to cook, uncovered, stirring occasionally, until the curry has thickened to your desired consistency and flavors have started to come together, taking around 40 to 60 minutes. Taste and season with salt and pepper as needed.

Finally, divide the curry amongst bowls and top each serving with yogurt and cilantro.