Chana Curry (Chickpea Curry)
For such a simple recipe, it certainly packs a punch. You can add a side of rice, chapattis – or enjoy as it is!
- 2 tbsp Olive oil
- 1 can Chickpeas
- 1 Medium onion finely chopped
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- Chilli to your taste
- Salt to your taste
- 1 Salad tomato finely chopped
- 2 cloves Garlic finely chopped
- Fresh coriander to your taste
Heat the oil on a low heat for 30 seconds. Tip your onions in and give them a stir. Brown them slowly.
When the onions are ¾ browned, toss in the garlic cloves, and give them a stir too.
Add your chopped tomato to the mix. Stir for 30 seconds, then sprinkle in your spice blend. Reduce the sauce for 5-7 minutes. Keep that temperature nice and low!
Drain your chickpeas and add them to the paste. Pop a lid on and cook for 15 minutes. Have a taste test halfway through to see if the chilli/salt is to your preference.
Garnish with fresh coriander. (We recommend a small handful - but feel free to go nuts with it.)