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

  1. Heat the oil in a large non-stick frying pan over a medium-high heat. While the pan is heating up dice the onion
  2. Add the onion to the pan and cook, stirring occasionally, for 5-8 minutes until soft and translucent
  3. Stir in the garlic, ginger and chili and cook until fragrant. While they are cooking you can drain and rinse the chick peas
  4. Add the spices and stir for 2 minutes
  5. Add the tomatoes, passata and salt and bring to a simmer, stiring
  6. Add the chickpeas and continue to simmer for 10-15 minutes (you can make your cauliflower rice at this point)
  7. Serve with cauliflower rice and steamed green vegetables, garnished with the fresh coriander.