I’d struggle to find an easier chickpea curry that outdoes this for taste. The quantities below serve 2 people, so double up for a family. I found the recipe at BBC Food, its by Manju Malhi, who some might remember as the BBC Food and Drink winner in 1999.
- 1 tbsp oil
- 1 onion, chopped
- 1 garlic clove, crushed
- ¼ tsp salt
- ½ tsp cumin powder
- ¼ tsp coriander powder
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- 1 fresh tomato, chopped
- 1 x 400g/14oz can chickpeas, drained and rinsed
- 5cm/2in piece root ginger, grated
- pinch of garam masala
- Pitta breads or plain basmati rice, to serve
How to do it
- Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
- Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.
- Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for five minutes. Then add the ginger and the garam masala. Cook for another minute.
- Serve with pitta breads or plain basmati rice.
- Channa Masala (Simple Chickpea Tomato Curry) (laurasrules.org)
- Meatless Monday: Indian Chole Masala (Chickpea Curry) (myfancypantry.com)
- Superfood: Quinoa made easy (blogs.vancouversun.com)