Chickpea and Tomato Curry

Instructions

1. Heat oil in a large saucepan. Add onion and garlic. Fry until golden. Add spices and stir for 2 minutes.

2. Add chickpeas. Coat in spices then add tomatoes. Simmer for 10 minutes until thickened. Add ginger and stir well. Serve on rice garnished with coriander (if using).

 

Makes: 4 servings.

Ingredients

  • 1 Tbsp canola oil

  • 1 onion, chopped

  • 1 clove garlic, crushed

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp turmeric 

  • ¼ tsp chilli powder

  • 400g can chickpeas, drained, rinsed

  • 420g can chopped tomatoes

  • 5cm-piece fresh ginger, grated

  • fresh coriander, chopped (optional)

Julia ScottBatch1