Quick and simple chickpea curry

This is something that works well as a side dish but could also be a simple evening meal with some rice or a flatbread with some Indian pickle or chutney.

All you need is one tin of chickpeas which you have drained and rinsed, a finely-chopped onion, a paste made from a big knob of ginger grated together with three nice fat cloves of garlic, a couple of chopped green chillies (I keep the seeds in the chilli), a teaspoon each of ground cumin, ground coriander, ground turmeric and salt, two tablespoons of oil (I like rapeseed oil) and a couple of ladles of tomato passata or tomato sauce. For a larger quantity, just double the amounts.

You heat the oil and fry the chopped onion until it softens and starts to colour. Then you add the chilli, garlic and ginger paste and dried spices and fry for a couple of minutes. Then add the chickpeas and the tomato and carry on cooking, stirring all the time for a few minutes. Then cover, turn the heat down and simmer for about five minutes and serve garnished with some chopped coriander leaves and maybe a squeeze of lemon juice. You could also stir in a tablespoonful of Greek yoghurt, but I like it without.

Another nice option might be to fry some cumin seeds, mustard seeds and fresh curry leaves in hot oil and stir in before serving.


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