Indian spices and chickpeas were made for each other. This vegetarian / plant based recipe is filling and easy to put together quickly if you want to use tinned chickpeas
Recipe for 4
Chickpea Curry Recipe
Who doesn't like a chickpea curry?
Ingredients
| 2 -3 tbsp | organic sunflower oil |
| 200g | organic chickpeas, soaked overnight (or 400g can which has been drained) |
| 2tsp | organic cumin seeds, dry fried then cracked |
| 5 | garlic cloves, finely chopped |
| 1 | onion, finely chopped |
| 1½cm | fresh ginger, grated |
| 1- 2 | green chillies, sliced lengthways |
| 2 | tomatoes, chopped |
| 4tbsp | yoghurt - Greek yoghurt is great or if plant based or vegan use coconut yoghurt |
| 1tsp | Steenbergs organic chana masala |
| 2tbsp | fresh coriander leaves |
Method
- For soaked chickpeas, put them in a pan with enough water to cover them and boil until tender. Drain and set aside.
- Heat the oil in a heavy casserole dish, then add cumin, chopped garlic, onion and chillies and fry them until onion is translucent.
- Stir in the chopped tomatoes, followed by the yoghurt.
- Add the chickpeas and cook, stirring occasionally until the mixture is thoroughly cooked through.
- Add the chana masala and stir in the coriander. Season to taste with some sea salt.
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