Chickpea and Tomato Curry
This recipe was adapted from a wee Family Circle Step-By-Step Indian Cooking book that I picked up for 50c in the charity shop. Very good served with Mughali Chicken and Cauliflower with Roasted Cumin.
Chickpeas – 2 x 400g cans, drained
Onions – 2, finely chopped
Fresh ginger – 2cm, peeled and grated
Garlic – 2 cloves, peeled and finely chopped
Red chillies – 2, seeded and finely chopped
Turmeric – ½ teaspoon
Vegetable oil – 2 tablespoons
Tinned tomatoes – 2 x 400g cans
Ground coriander – 1 tablespoon
Ground cumin – 2 teaspoons
Garam masala – 2 teaspoons
Lemon – ½
Fresh coriander – small bunch
Cook the onions, ginger, garlic, chillies and tumeric in the oil until softened and golden. Add the chickpeas, tinned tomatoes, ground coriander and ground cumin. Cook over a low heat for 20 minutes. Sprinkle over garam masala and lemon juice and let simmer for another 10 minutes.
Strew with fresh coriander before serving with steamed basmati rice.