Chickpea curry

This is a very easy curry to serve with baked potato, baked sweet potato, or with nan bread. It is best served warm rather than hot.

INGREDIENTS:

  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 large onion, chopped
  • 2 cloves of garlic, crushed
  • 1 inch of ginger root, finely chopped
  • 1 green chilli, finely chopped
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 cans of chopped tomatoes
  • 2 cans of chickpeas, drained
  • Salt and pepper
  • 1 tbsp lemon juice
  • chopped coriander leaves. 

METHOD:

  • Heat the vegetable oil in a large pan to a medium heat, and fry the cumin seeds for around 1 minute, before adding the onion, and frying until it is soft, around 7 minutes
  • Add the garlic, ginger, and chilli, and cook for another three minutes, stirring to make sure it doesn’t burn or stick. 
  • Add the remaining spices and cook for another couple of minutes
  • Add the tomatoes, bring to a simmer and then add the chickpeas, and cook for another 20 minutes. I covered the pan for the first ten minutes, and then took the lid off and stirred the curry, to ensure it didn’t stick. 
  • Season to taste with salt, pepper and lemon juice. 
  • Serve garnished with chopped coriander.

 

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