Cloudy, rainy and cold days calls for warming, filling meals. This quick and easy curry is a winner every time! It can be cooked in a large batch as leftovers freeze well and are easy to reheat in a microwave for a packed lunch. It’s healthy comfort food at its best!
EASY CHICKPEA CURRY
Author: Fazila Olla-Logday
Ingredients
- 3 Tbles Oil
- 1 Large Onion Chopped
- 1 Tsp Garlic Paste
- Some Fresh Curry Leaves
- 1-2 Green Chillies Sliced
- ½ Cup Red Pepper Diced
- ½ Cup Green Pepper Diced
- 1 400Gr Can Crushed Tomatoes
- 1 Cup Water
- Salt to taste
- 1-2 Tsps Sugar (Optional)
- 1 Tsp Chilli Powder
- ½ Tsp Turmeric Powder
- 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- 3 cups Cooked Chickpeas or 2x 400 Gr Cans
- ½ Tsp Garam Masala
- Freshly Chopped Coriander
Instructions
- Heat oil in a medium-sized pot
- Add the onions and sauté until soft and translucent.
- Add the garlic paste, curry leaves and sliced chillies and saute for about 2 minutes.
- Add the diced coloured peppers then add the dried spices and the crushed tomatoes and about 1 cup of water to make a thick sauce. Add the salt and sugar if using and cook for about 5 minutes before adding the chickpeas. Check if extra salt and spices are needed and adjust, if necessary.
- Reduce heat to low-medium and cook, for another 10-15 minutes, then add the garam masala and stir through and cook for a further 5 mins before garnishing with fresh coriander.
Serve hot with basmati rice or rotis
