Prep time less than 30 mins
Cook time less than 30 mins
Healthy, cheap and filling: this tasty chickpea curry is perfect for a weekday dinner. Each serving provides 246kcal, 10g protein, 26g carbohydrate (of which 6g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.5g salt.
Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised
Add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.
Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.
Serve with pitta breads or plain basmati rice.
- 1 tbsp oil
- 1 onion, chopped
- 1 garlic clove, crushed
- ¼ tsp salt
- ½ tsp cumin powder
- ¼ tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- 1 fresh tomato, chopped
- 400g tin chickpeas, drained and rinsed
- 5cm/2in piece root ginger, grated
- pinch of garam masala
- pitta breads or plain basmati rice, to serve
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