2 tablespoons tikka curry powder (paprika/cumin/coriander/garlic), or more to taste
1/2 teaspoon chilli powder or chopped chillis
1 (400g) tin chickpeas
1 pinch salt and pepper
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Method Prep:5min › Cook:20min › Ready in:25min
Cook the rice in the rice cooker or saucepan until tender, about 15 minutes. Heat up cooking oil over medium heat in a frying pan. Fry the chopped red onions until they go slightly soft. Add the garlic then the peppers then the mushrooms and cook for a few more minutes.
Stir in the chopped tomatoes. Add the tikka powder and chilli and cook for about half a minute then stir in the drained chickpeas. Leave to simmer for about 8 to 15 minutes. Keep tasting the food throughout cooking.
If you've cooked rice with the dish, check on the rice and the food, and when the chickpeas are nice and chalky then turn off the hob and serve the meal!
This dish is quite manipulable - like you don't need to add the mushrooms or peppers and you can add chopped potatoes if you don't have chickpeas, etc. Just experiment. I added more chilli powder AND chopped chillies to mine because I love a spicy dish!
Tikka curry powder:
This is an even mixture of paprika, cumin, coriander and garlic.