Serve this vegetarian Indian chickpea curry as a main meal or side dish. It’s gluten-free, good for you and freezable so you can save any leftovers.
Method
Drain the chickpeas, add to a large pan with 400ml of water and season.
Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
Blitz (or chop finely) the onions with the garlic, ginger and chillies.
Melt the butter in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan.
Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften.
Tip in the chickpeas, along with their cooking water. Cook for 10 mins.
Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.
Ingredients
Prep Time: 15 minutes
Cook Time: 35 minutes
800g canned chickpeas
3 onions, quartered
3 garlic cloves
5 cm piece of ginger
2 green chillies, roughly chopped
1½ tbsp butter
½ tsp ground coriander
½ tsp ground cumin
½ tsp chilli powder
1 tsp turmeric
1 tsp garam masala
400g can chopped tomatoes
1 lemon, juiced
½ small pack coriander leaves, to serve
