Recipe: Easy chickpea curry
This is a quick, easy and healthy curry. I can have this on the table in 20 minutes.
If you already own a well-stocked spice rack, then you will have most of the ingredients on hand.
If good tomatoes are in season, you can use them instead of the tin for a fresher flavour - just cook it a bit longer and add some more liquid if need be.
|1 chopped onion|
|2 cloves garlic, finely chopped or crushed|
|1/2 tsp ground coriander|
|1/2 tsp ground tumeric|
|1/2 tsp cumin|
|1/2 tsp garam masala|
|1/4 tsp ground chilli|
|1 can chickpeas, washed and drained|
|1 can chopped tomatoes|
|Salt, to taste|
|Small piece fresh ginger, grated (optional)|
|Handful fresh coriander, roughly chopped (optional)|
|Natural yoghurt, to serve (optional)|
|Rice for four people (approx. 2 cups uncooked)|
1. Get the rice cooking first as it will take around 20 minutes.
2. Meanwhile, gently fry the onion and garlic in a large saucepan just until soft. Add dry spices and cook for two minutes.
3. Add the chickpeas and coat well in the spices. Add tomatoes and salt to taste and simmer for 10 minutes.
4. If desired, stir in the ginger and coriander and serve on the rice with a dollop of yoghurt.