Chickpea and Tomato Curry
Total preparation and cooking time: 25-30 minutes
Ingredients
(Serves 4)
- 1 tbsp olive oil
- 1 large onion, diced
- 4-5 cloves of garlic, peeled and crushed
- 1 inch piece of ginger, peeled and minced
- 1 red chili, diced
- 1 tsp ground cumin
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tin chopped tomatoes
- 150ml passata
- Generous pinch of salt
- 2 cans chickpeas drained and rinsed
- Fresh corriander
Method
- Heat the oil in a large non-stick frying pan over a medium-high heat. While the pan is heating up dice the onion
- Add the onion to the pan and cook, stirring occasionally, for 5-8 minutes until soft and translucent
- Stir in the garlic, ginger and chili and cook until fragrant. While they are cooking you can drain and rinse the chick peas
- Add the spices and stir for 2 minutes
- Add the tomatoes, passata and salt and bring to a simmer, stiring
- Add the chickpeas and continue to simmer for 10-15 minutes (you can make your cauliflower rice at this point)
- Serve with cauliflower rice and steamed green vegetables, garnished with the fresh coriander.