Name: Chickpea curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 9.20 gm olive oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 20.00 ml cumin seeds; 20.00 ml brown mustard seeds; 1 tsp ground turmeric; 1.25 gm ground cinnamon; 2 tsp plain flour; 2 300g cans chickpeas, drained, rinsed; 250mls (1 cup) vegetable liquid stock; 2 large ripe tomatoes, chopped; Salt & ground black pepper, to taste; Cooked brown rice, to serve; Steamed green beans or broccoli, to serve

Chickpea curry

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Budget-friendly chickpea curry suitable for all, not just vegetarians.

Ingredients:

9.20 gm olive oil
1 brown onion, finely chopped
20.00 ml cumin seeds
20.00 ml brown mustard seeds
1 tsp ground turmeric
1.25 gm ground cinnamon
2 tsp plain flour
2 300g cans chickpeas, drained, rinsed
250mls (1 cup) vegetable liquid stock
2 large ripe tomatoes, chopped
Salt & ground black pepper, to taste
Cooked brown rice, to serve
Steamed green beans or broccoli, to serve

Instructions:

In a large saucepan over medium heat, heat olive oil. Sauté onion until softened, about 3-4 minutes. Stir in garlic, cumin seeds, mustard seeds, turmeric, and cinnamon, cooking until aromatic, about 1-2 minutes. Mix in flour and cook for another minute, stirring constantly.
Combine drained chickpeas and vegetable stock in the pot, stirring well. Bring to a boil, then simmer over low heat for 2-3 minutes until slightly thickened. Add tomatoes and simmer gently for 4-5 minutes until softened. Season generously with salt and pepper.
Serve alongside the cooked brown rice and steamed beans or broccoli.

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