CHICKPEA CURRY

A classic easy curry with chickpeas. This Chickpea curry is not complicated, but doesn’t skimp on flavour! This curry is the perfect weeknight dinner: it’s quick and easy to make, it comes together in one pot

INGREDIENTS

1 x 400 gram can chick peas
2 tomatoes peeled and roughly chopped
2 medium red onions roughly chopped
4 tablespoon sunflower oil
5 cm cinnamon stick
4 green cardamom pods
1 tsp cumin seeds
1 teaspoon ajwain (carom) seeds
2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon red chilli powder (add more to taste)
half a teaspoon turmeric
1 tablespoon ginger paste
1 Garlic clove crushed

To Serve

half a teaspoon garam masala
2 tablespoons fresh coriander
1 green chilli finely chopped
juice of 1 lemon

METHOD

Heat the oil in a wok or frying pan over medium heat. When hot add the cumin seeds, ajwain, cardamom pods, and the cinnamon stick and cook for 30 seconds. Add the onions and cook for 10 minutes until they’re lightly browned and softened.

Add the ginger paste and the crushed garlic and let them sizzle for a minute. Add the ground spices and the tomatoes. Stir well, then add the drained chickpeas. Simmer for 10 minutes. Taste? and add salt if needed.

Garnish with finely chopped green chilli, coriander. Squeeze the lemon juice in and a sprinkling of garam masala.

Serve with Naan

Original Recipe The Curry Guy