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Chickpea curry
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Total Time:
35 minutes
Ingredients:
  • 2 medium onions
  • 1 x 400 g tin chickpeas
  • 1-2 fresh green chillies
  • 2 tablespoons sunflower oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon asafoetida
  • 1-2 teaspoon sugar optional
  • ½ x 400 g tin of tomatoes
  • 1 teaspoon fresh ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon green chilli paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric
  • 1 teaspoon dhana jeera powder
  • a few sprigs of fresh coriander
  • ½ teaspoon garam masala
Instructions:
  • 1. Peel and finely chop the onions, rinse and drain the chickpeas, and finely slice the green chilies. 2. In a saucepan over medium heat, heat the oil and add mustard seeds. Once they start crackling, add the asafoetida. 3. Stir in the onions and cook until transparent and golden at the edges. 4. Add the chopped tinned tomatoes and cook for 5 minutes. 5. Mix in ginger, garlic, and green chili pastes, along with red chili powder, dhana jeera, sugar (if using), and a pinch of sea salt. Cook for another 5 minutes, stirring continuously. 6. Add the chickpeas to the pan and pour in 250ml water to make a thick sauce. 7. Cover the pan with a lid, reduce the heat, and simmer for 5 to 7 minutes. 8. Finely chop the coriander and sprinkle it on top along with garam masala and finely sliced green chilies before serving.

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