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vegan chickpea curry

Vegan, healthy and cheap: this tasty chickpea curry is perfect for a weekday dinner.

Ingredients

    • 1 tbsp vegetable oil
    • 1 onion, chopped
    • 1 garlic clove, crushed
    • ¼ tsp salt
    • ½ tsp ground cumin
    • ¼ tsp ground coriander
    • ¼ tsp ground turmeric
    • ¼ tsp red chilli powder
    • 1 fresh tomato, chopped
    • 400g tin chickpeas, drained and rinsed
    • 5cm/2in piece fresh root ginger, grated
    • pinch garam masala
    • pitta breads or plain basmati rice, to serve

Directions

  1. Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised.
  2. Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook the sauce until it begins to thicken.
  3. Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute.
  4. Serve with pitta breads or rice.