Peach and Chickpea Curry

A cheap & easy tasty curry dish using everyday store-cupboard ingredients.

This recipe comes from Cooking on a Bootstrapย by Jack Monroe.

Difficulty:๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘

Cost: ยฃยฃยฃ

Serves 4 people


1 tin chickpeas (400g โ€“ 250g when drained)
1 onion, peeled
1 fat clove of garlic, peeled
1 chilli, deseeded (or use chilli powder, according to taste)
Vegetable oil
1 rounded tsp cumin (ground or seeds)
1 x 400g tin of peaches (or apricots or mandarins) – in juice NOT syrup
1 x 400g carton or tin of chopped tomatoes
Handful of fresh coriander, finely chopped (or 1tsp dried)
1 stock cube, veg or chicken

  1. First drain your chickpeas and rinse them.
  2. Finely chop the onion, garlic and chilli.
  3. Pour a little oil into a medium, pan, and add the onion, garlic and chilli. Then add the cumin powder or seeds, stir well and cook gently on a low heat for a few minutes to soften the onion.
  4. Drain the peaches, or other tinned fruit, adding the juice to the onion mixture in the pan.
  5. Chop the peaches into small pieces and add to the pan then add the drained chickpeas.
  6. Pour the chopped tomatoes in, add the coriander, and crumble over the stock cube, then stir everything together. Reduce the heat to a low setting and cook gently for 30 minutes (you may need to add a cup of water to the sauce if it starts to get a bit thick.)
  7. Stir well and serve with boiled rice or couscous, or naan breads or chapatis.

Method

  1. First drain your chickpeas and rinse them.
  2. Finely chop the onion, garlic and chilli.
  3. Pour a little oil into a medium, pan, and add the onion, garlic and chilli. Then add the cumin powder or seeds, stir well and cook gently on a low heat for a few minutes to soften the onion.
  4. Drain the peaches, or other tinned fruit, adding the juice to the onion mixture in the pan.
  5. Chop the peaches into small pieces and add to the pan then add the drained chickpeas.
  6. Pour the chopped tomatoes in, add the coriander, and crumble over the stock cube, then stir everything together. Reduce the heat to a low setting and cook gently for 30 minutes (you may need to add a cup of water to the sauce if it starts to get a bit thick.)
  7. Stir well and serve with boiled rice or couscous, or naan breads or chapatis.

Ingredients

1 tin chickpeas (400g โ€“ 250g when drained)
1 onion, peeled
1 fat clove of garlic, peeled
1 chilli, deseeded (or use chilli powder, according to taste)
Vegetable oil
1 rounded tsp cumin (ground or seeds)
1 x 400g tin of peaches (or apricots or mandarins) – in juice NOT syrup
1 x 400g carton or tin of chopped tomatoes
Handful of fresh coriander, finely chopped (or 1tsp dried)
1 stock cube, veg or chicken

Share this:

You may also be interested in: