Chickpea Curry Recipe

The following was made for portions for two people so multiply accordingly – it’s really simple and took no time at all – this was hot for me so adjust spices to your taste on chilli, paprika and garam masala.

Ingredients for Chickpea Curry:

• either 400g tin chickpeas drained or 200g dried chickpeas soaked overnight
• 400g chopped tomatoes
• 1 large chopped onion
• 2 cloves chopped garlic
• frylight (or 1 tbsp olive oil)
• ½ teaspoon cumin seeds
• ½ teaspoon or to taste garam masala
• ½ teaspoon or to taste paprika
• ½ teaspoon or to taste chilli powder
• pinch of salt
• large pinch of garlic powder
• large pinch powdered ginger
• ½ teaspoon honey
• bunch fresh coriander

Method for Chickpea Curry:

1. Add frylight or oil to pan and bring to heat, add the cumin seeds which will sizzle and pop and then add the chopped onion and brown.
2. Once onions are browned add the garlic and the paprika, chilli powder, salt and garlic powder and stir.
3. Add the chopped tomatoes and simmer for two minutes then add the ginger and honey to the mix. Fully drain the chickpeas and add to the mixture.
4. Bring to the boil the simmer for 30 minutes.

Lovely with brown rice. A very economical vegetarian / vegan meal