Healthy, cheap and filling: this tasty chickpea curry is perfect for a weekday dinner.
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
400g tin chickpeas, drained and rinsed
5cm/2in piece root ginger, grated
pinch of garam masala
pitta breads or plain basmati rice, to serve
Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised
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 4 tablespoons water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.
Serve with pitta breads or plain basmati rice.
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