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CHICKPEA CURRY

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Serves: two for dinner (can str

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  • Vegetarian
What does this mean?

Exceptionally easy, super-quick, cheap, healthy (reasonably), doesn't need fresh ingredients, and is delicious. This is the ultimate too-tired-to-cook, reach-for-the-can-opener weekday meal. Total prep and cooking time is about 20 minutes.

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Ingredients

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  • 1 can chickpeas
  • 1 can chopped tomatoes
  • 1 onion
  • 1 clove garlic
  • 1 thumb-sized knob of fresh root ginger
  • 1 teaspoon dried chilli flakes (to taste)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon mustard seeds (yellow or black)
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • 2 tablespoons coconut milk
  • 1 handful fresh coriander (Chopped)

Method

  1. First, put on your rice to cook if that is what you prefer to have with your curries. Drain and rinse chickpeas. Finely dice onion and mince/grate/finely chop garlic and ginger. Heat oil in saucepan, add onion and cook, stirring occasionally, over medium heat until onions start to take on some colour.
  2. While onions are cooking, measure out all your spices, the salt and chilli flakes into a cup, ramekin or small bowl. When the onions are lightly browned, add garlic and ginger, stir and cook for a further minute.
  3. Tip in the spice mix and give a stir while cooking a further minute or two. Turn heat down at any point if it looks like the onions are at risk of burning.
  4. Tip in the tomatoes. Stir everything together and cook a further minute or two. Add chickpeas and coconut milk. Another stir and a couple of minutes on the hob until chickpeas are heated through.
  5. Sprinkle over coriander, if you fancy it, to serve. Serve with whatever curry-related extras you like. Rice, pitta or nan bread, a yoghurt-cucumber raita.

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