An Indian Feast, continued: Chickpea and Tomato Curry

Chickpea and Tomato Curry

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

Chickpea and Tomato Curry

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.

Serves 4.