Chickpea Curry

This is a fantastic meat free #midweek meal which is simply delicious. Crammed full of chickpeas in a lovely tomato based curry, that's bursting with punchy Indian spices. The dish is finished with yoghurt and fresh coriander, all served up with a helping of pilau rice.

 

Serves 2

 

Ingredients

 

400g Tin of Chickpeas

1 Onion

2 Garlic Cloves

Thumb sized piece of Ginger

2 Tomatoes

400g Tin of Chopped Tomatoes

1/2tsp of Chilli Flakes or 1 Fresh Chilli

1/4 Ground Cumin

1/2tsp Ground Turmeric

1 Heaped tbsp Madras Powder

400ml Water

 

Method

 

Heat 1tbsp of oil in a sauté pan.

 

Place in the chopped onions and garlic. Sauté until the onion begins to caramelise. Then add the chopped fresh tomatoes a pinch of salt and cook for 2-3 minutes. Add the finely grated ginger and the tinned tomatoes, allowing it to reduce and become a paste. Add the spices then cook for a further minute before adding the water. Once added bring to a boil then pour in the chickpeas, simmer on medium heat for 15-20 minutes with a lid on. Stirring from time to time.

 

Once the chickpeas have softened slightly, remove the lid and allow to reduce and thicken.

 

Enjoy served over fluffy pilau rice, with a drizzle of yoghurt and chopped coriander.