Chickpea curry
Method
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Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised
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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.
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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.
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Serve with pitta breads or plain basmati rice.
Ingredients
- 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
Shopping List
Chickpea curry
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled