About this recipe:This delicious chickpea and tomato based curry with a blend of fragrant spices is warming and healthy. Serve with a dollop of natural yoghurt, a sprig of coriander and warm naan for a fab vegetarian meal.
oil for frying
2 onions, diced
4 cloves garlic, chopped
1/2 to 1 teaspoon chilli powder
1 teaspoon salt, or to taste
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
2 (400g) tins chickpeas, drained
2 (400g) tins chopped tomatoes
1 teaspoon garam masala
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Method Prep:10min › Cook:35min › Ready in:45min
Heat a generous glug of oil in a large pan. Add onion and garlic to hot oil and stir over a medium heat until soft.
Add chilli powder, salt, turmeric, paprika, cumin and coriander. Stir over heat for 1 minute.
Add chickpeas and tomatoes. Cover and simmer on low heat for 20 minutes (stir occasionally).
Add garam masala. Cover and simmer for 10 minutes more. Serve.