A hearty North Indian chickpea curry simmered in a deeply spiced tomato and onion sauce.
Prep 15 min
Cook 35 min
Serves 4
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2 cans
Chickpeas
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2
Onion
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4 cloves
Garlic
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1 tbsp
Ginger
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400 g
Chopped tomatoes
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1 tsp
Ground cumin
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2 tsp
Ground coriander
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1 tsp
Garam masala
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1 tsp
Turmeric
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1 handful
Fresh coriander
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1
Heat oil in a deep saucepan and cook the finely chopped onions over medium heat for 10 minutes until deeply softened and caramelised.
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2
Add garlic and ginger and cook for another minute until fragrant.
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3
Stir in cumin, coriander, garam masala and turmeric and cook briefly to toast the spices.
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4
Add chopped tomatoes and simmer for 10 minutes until thick and rich.
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5
Drain and rinse the chickpeas before adding them to the sauce.
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6
Add a splash of water if needed and simmer gently for 15–20 minutes so the chickpeas absorb the flavours.
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7
Use the back of a spoon to lightly crush a few chickpeas to naturally thicken the curry.
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8
Taste and adjust seasoning before finishing with chopped fresh coriander.
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9
Serve with rice, chapatis or naan bread.